This cookie is a much-loved classic. Now there’s some debate about the type of rolled oats that should be used. Many recipes stipulate not to use the quick cooking variety. I use whatever type of rolled oat I have in the pantry when a craving for these old fashioned cookies hits and have found that it doesn’t really matter … both seem to work well. I used quick oats for the cookies pictured above.
You can also add some chocolate chips if this tickles your fancy. I cut back to ¾ C of raisins and add ¾ C of chocolate chips when going down this road.
- 2 C unbleached white flour
- ½ tsp salt
- ½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 C butter (softened)
- 1 ½ C brown sugar
- ½ C white sugar
- 1T vanilla
- 2 large eggs
- 2 ½ C rolled oats
- 1 C raisins
Preheat oven to 350
- Mix flour, salt, cinnamon, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, large enough for all the ingredients cream together the softened butter, brown sugar and white sugar using a mixer.
- Add the vanilla and eggs and continue to mix until the mixture is light and creamy.
- Do the last steps by hand. Slowly add the rolled oats to the creamed mixture, a bit at a time, until the oats are completely incorporated.
- Now add the raisins and mix until they are evenly distributed. The dough will be very stiff.
- Cover a cookie sheet with parchment paper and form small mounds of the dough on the sheet using a tablespoon, leaving about 2 “ between the mounds of dough.
- Bake on the middle rack of the oven for 12 – 15 minutes. If you like a crispier cookie bake for the full 15 minutes and only 12 minutes for a softer, more chewy version. Oven temperatures vary so keep an eye on the cookies after 10 minutes … you don’t want them to burn!
Yield: 36 cookies