Tate's Bake Shop Oatmeal Raisin Cookies

By carvalhohm

Ingredients

• 1 1/2 cup quick rolled oats
• 1 1/2 cup rolled oats
• 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup firmly packed dark-brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup raisins

Details

Servings 36
Adapted from tatesbakeshop.com

Preparation

Step 1

1. Preheat oven to 350°. Prepare 2 greased cookie sheets or line with parchment

2. In large bowl, stir together rolled oats, quick oats, flour, baking soda, cinnamon and salt. Set aside.

3. In another large bowl, cream butter, brown sugar and granulated sugar.

4. Add egg, milk, and vanilla, mix until fully blended.

5. Add oatmeal-flour mixture and mix until fully combined. Do not over mix.

6. Mix in raisins.

7. Drop by tablespoons or use a 2 tablespoon ice cream scoop, onto prepared baking sheets 2 inches apart.

8. Bake for 12 minutes or until cookies are golden brown around edges and still moist in centers. Let cool 5 minutes sitting on the trays, then remove cookies to wire rack.