Who doesn’t love a delicious oatmeal raisin cookie? This recipe is an old-fashioned flavor that will take you right back to your childhood. I’m personally more of a fan of the dough (don’t tell anyone) than the cookie – but these really are the best recipe I’ve come up with for this type of cookie.
Try them and let me know what you think…
You can make this dough in advance, placing it in a covered container in the refrigerator, and bake off the cookies later. I find this really gives the dough time to develop it’s flavors fully. Needed time in the refrigerator would be 12 hours minimum, or two hours in the deep freeze.
Old-Fashioned Oatmeal Raisin Cookies
2 sticks (8 oz. total) unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup white granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups white all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (quick cooking oats)
1 cup raisins, mixed with 1 heaping tablespoon white all-purpose flour (to prevent the raisins from sinking to the bottom of the cookie)
Start by preheating the oven to 350 degrees F, and line two large baking sheets with parchment paper.
In a large bowl, combine the softened unsalted butter, dark brown sugar and white granulated sugar until light and fluffy in texture.
Add in the eggs, one at a time, and then stir in the pure vanilla extract.
Next, add the white all-purpose flour, ground cinnamon, baking powder and salt all at once and stir until just combined.
Finally, gently stir in the oatmeal and raisins.
Using a tablespoon or tablespoon-sized cookie scoop, place dough on prepared baking sheets, leaving about an inch in between each cookie.
Place cookies in preheated oven (one sheet at a time) for 15 minutes exactly.
Allow the cookies to cool on the baking sheet before removing.