Chewy Raisin Oatmeal Cookies
I love baking for people--I love feeding people, period. I never go to my husband's work, but everyone there knows me. I have something of a reputation: I'm the one who's trying to murder them with delicious cookies.
Every so often, these people seek out their own demise. My husband came home from work one day and said, "A guy at work has a request for you. He wants a really good, chewy raisin and oatmeal cookie."
I took this on as a personal challenge.
I wanted a recipe that was highly rated, one that was reliable and oh-so-good. This also meant I needed the best ingredients, too. I'm from the great San Joaquin Valley of California, home of the California Raisins. On a 3rd grade field trip, we toured the Sun-Maid Raisin factory in the Raisin Capital of the World, Selma. I love me some good raisins--and by far, I prefer golden raisins.
These cookies are amazing. The raisins bake up like succulent nuggets of gold. The other key elements here are the high amount of brown sugar and that full tablespoon of vanilla. Oh, the flavor!
You know what? My husband's co-workers absolutely agreed.
Chewy Oatmeal Raisin Cookies
from The Girl Who Ate Everything
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted (1 1/2 sticks)
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
1 egg
1 egg yolk
1 1/2 cups old-fashioned (rolled) oats
1 heaping cup raisins
1/2 cup chopped walnuts or pecans (optional)
Instructions:
1) Preheat oven to 325 degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.
2) Melt butter and let cool slightly.
3) Mix flour, baking soda and salt; set aside.
4) In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture. Add the oats, raisins, and nuts (if using). Mix until just blended.
5) Using a tablespoon scoop, place dough balls on pan. Bake for 10-13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5-10 minutes before transferring to a cooling rack.
OM NOM NOM.
Always feel free to pin my recipes!
This recipe was originally posted on Bready or Not.
Every so often, these people seek out their own demise. My husband came home from work one day and said, "A guy at work has a request for you. He wants a really good, chewy raisin and oatmeal cookie."
I took this on as a personal challenge.
I wanted a recipe that was highly rated, one that was reliable and oh-so-good. This also meant I needed the best ingredients, too. I'm from the great San Joaquin Valley of California, home of the California Raisins. On a 3rd grade field trip, we toured the Sun-Maid Raisin factory in the Raisin Capital of the World, Selma. I love me some good raisins--and by far, I prefer golden raisins.
These cookies are amazing. The raisins bake up like succulent nuggets of gold. The other key elements here are the high amount of brown sugar and that full tablespoon of vanilla. Oh, the flavor!
You know what? My husband's co-workers absolutely agreed.
Chewy Oatmeal Raisin Cookies
from The Girl Who Ate Everything
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted (1 1/2 sticks)
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
1 egg
1 egg yolk
1 1/2 cups old-fashioned (rolled) oats
1 heaping cup raisins
1/2 cup chopped walnuts or pecans (optional)
Instructions:
1) Preheat oven to 325 degrees. Line cookie sheets with parchment paper or silpat, or use seasoned stoneware.
2) Melt butter and let cool slightly.
3) Mix flour, baking soda and salt; set aside.
4) In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture. Add the oats, raisins, and nuts (if using). Mix until just blended.
5) Using a tablespoon scoop, place dough balls on pan. Bake for 10-13 minutes, until the edges are slightly brown and the middle is still soft. Let the cookies rest on the cookie sheet for 5-10 minutes before transferring to a cooling rack.
OM NOM NOM.
Always feel free to pin my recipes!
This recipe was originally posted on Bready or Not.