I’ll admit. Oatmeal raisin cookies are not my absolute favorite cookie, but even though I don’t jump up and down at the prospect of oatmeal raisin cookies, I’d like to think they are a little healthier in the cookie department because they are made with oatmeal.Oh the lies we tell ourselves!
If you wanna know the truth, my favorite cookies are store bought! Gasp!
In fact I was in the line at the grocery store last night (my Super 1 is currently being renovated and it is like a game of hide and seek trying to locate my usual provisions every week. It will look beautiful and much larger when it is complete but all the products are shifted every other day to allow for the construction which turns my 20 minute trip into an hour….but I digress) and the gentleman behind me had my favorite cookies on the checkout belt. He only had 3 items, so my eyes immediately darted to the little vanilla-pink frosted and discs of goodness. They aren’t for everyone, but I absolutely love them. They are just thick sugar cookies with frosting colored to match whatever holiday is near and they usually have sprinkles…a throwback to childhood I cannot shake. Love them. So, I complimented the man on his fine choice of cookie and the three of us (the checkout lady too) laughed over how addictive they can be. Got milk?
My husband wouldn’t eat such things….store bought sugar cookies with sprinkles? Bleh! He is much more of a cookie connoisseur. He happens to love oatmeal cookies. So, when I make cookies, I often think about what he would like, hence these cookies that I made yesterday. These cookies are soft and chewy and the recipe makes a lot.
This recipe makes about 4 1/2 dozen cookies so I usually make a couple sheets for fresh cookies and freeze the rest of the cookie dough in pre-made balls in case we have some unexpected guests or just want a sweet treat. If you decide to freeze the cookie dough in pre-formed balls, it is best to place them on a parchment lined cookie sheet and place in the freezer first for 20ish minutes, then remove them and place in a ziplock bag to store in the freezer. If you’re like me, the biggest challenge you have there is finding room in your freezer for a cookie sheet of cookies. The struggle is real folks.
- 1 C. Butter, Softened to Room Temperature. (Butter temp is important.)
- 1 C. White Sugar
- 1 C. Packed Brown Sugar
- 2 Large Eggs
- 1 Tsp. Vanilla Extract
- 2 C. All Purpose Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Salt
- 1 1/2 Tsp. Ground Cinnamon
- 3 C. Regular Oats (This recipe is also successful with Quick Oats.)
- 1 C. Raisins
- Note-Before you begin, this is recipe requires the cookie dough be refrigerated for 1 hour.
- Gather all your ingredients at the ready.
- In a medium bowl, combine the flour, baking soda, salt and cinnamon. Dry whisk the ingredients together or stir with a fork to combine if you don’t have a whisk. Set aside.
- In a large bowl (I use a KitchenAid Mixer with the paddle attachment) cream together the softened room temp. butter and both sugars for approximately 2 minutes. Add vanilla and continue to mix on medium. A hand mixer would also work.
- Lower speed to slow on your mixer and add the flour mixture to the butter mixture a cup at a time. Allow the flour to disperse evenly in the butter mixture and then add the oats, continuing to mix for 2-3 more minutes until evenly combined.
- Cover and chill in the refrigerator for 1 hour.
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment. (I use rimless cookie sheets) Using a spoon or a small scoop (I use a 1.5 inch melon baller that has an ejecting release to eject the dough, similarly to some ice cream scoops) scoop balls of dough from the chilled bowl and place on cookie sheet approximately 2 inches apart. (A spoon would also work fine.) Bake for 8-9 minutes in a preheated oven.
- Soft and Chewy Oatmeal Raisin Cookies-Big Sky Farmhouse