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
- 2 1/4 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 lb butter (1 cup) softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 tsp almond extract
- 2 large eggs
- 2 cups chocolate chips (12 oz package)
- Preheat oven to 375F
- Mix flour, baking soda and salt together and set aside.
- In a separate bowl cream the softened butter together with the white sugar and brown sugar. Add the sugar a bit at a time until it is well incorporated with the butter. You can use a mixer for this job or do it by hand (this is the way I usually do it!).
- Add the vanilla and almond extracts followed by the eggs (one at a time) and beat this mixture until light and fluffy.
- Do this next step by hand. Add the dry ingredients to the wet mixture a bit at a time until everything is evenly incorporated. The dough will be stiff by the time all the flour mixture has been added.
- mix in the chocolate chips
- Using a teaspoon, drop rounded spoonfuls onto a parchment lined cookie sheet.
- Bake on the middle oven rack for 8 – 11 minutes. I like to make larger cookies that are soft and chewy when done so usually leave the cookies for around 10 minutes in the oven.
- Repeat until all the cookie dough is used up.
- The cookie yield varies. You will get around 60 cookies if you make them using only a rounded teaspoonful of dough. I use more dough per cookie and get about 25 cookies when I use this recipe.
My old recipe book is falling apart now but I still use the the recipes so carefully clipped from magazines or copied by hand when I was younger. Here’s a photo of the old Toll House recipe that I carefully scocth-taped onto a page about 36 years ago!