The Ultimate Oatmeal Raisin Cookie

By AzWench

I’ve titled this recipe the ultimate oatmeal raisin cookie because these are some of the best oatmeal raisin cookies I’ve ever had. They only thing that would make them better is if you add some chocolate chips to the mix. Chocolate makes everything taste better in my opinion. My friend Cindy loves to make and test dessert recipes. She reads the reviews of several recipes, tests them out and makes adjustments when needed. She’s also the queen of cake pops and shared her St. Patrick’s Day Cake Pops here. She loves to share her gifts from the kitchen and I’m often a lucky recipient. Cindy shares how she came across this oatmeal raisin cookie recipe.

Whenever I am missing my mother (which during the spring it’s quite frequently because of her birthday and Mother’s Day), I find myself in the kitchen channeling my mom’s love of baking. We love sweets at our house and everyone who knows me usually knows I always have some type of baked goodies on hand. Recently, my husband requested oatmeal raisin cookies. My first reaction was – YUCK! That’s my LEAST favorite cookie, why would he want me to make those??? But, I was up for the challenge and went on a hunt to find the perfect recipe to try.

Ingredients

• Dry Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• Wet Ingredients:
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup dark brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla
• Stir in:
• 3 cups oats (not instant)
• 1 1⁄2 cups raisins

Details

Adapted from JoyfulScribblings.com

Preparation

Step 1

1. Preheat oven to 350°.

2. Whisk dry ingredients; set aside.

3. Combine wet ingredients with a hand mixer on low.

4. To cream, increase speed to high and beat until fluffy and the color lightens.

5. Stir the flour mixture into the creamed mixture until no flour is visible.

6. (Over mixing develops the gluten, making a tough cookie.)

7. Add the oats and raisins; stir to incorporate.

8. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).

9. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.

10. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

11. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.