Oatmeal Raisin Cookies

I have a soft spot for a good oatmeal cookie.  I like them a little bit crisp on the outside, nice ‘n chewy on the inside. This is my favourite recipe, and I have to say using the old fashioned rolled oats makes a huge difference. I’ve tried them with fast-cooking oats and there’s no comparison.  They go from being a highly textured, flavourful, chewy cookie, to bland and mealy.

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Quick cooking oats on the left, large flaked old fashioned rolled oats on the right. Using the old fashioned rolled oats makes a huge difference. I’ve tried them with fast-cooking oats and there’s no comparison. They go from being a highly textured, flavourful, chewy cookie, to bland and mealy.

Sift the dry ingredients together in a medium size bowl:

  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Toss in:

  • 1/2 cup raisins

Cream together in another bowl:

  • 6 tablespoons unsalted olive margarine
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add the dry ingredients to the creamed, and drop by spoonfuls onto your prepared cookie sheet. I use parchment paper, sure saves on the clean up!

Bake at 350F, 12-15 minutes.  Yummy.

 

 

 

 

 

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Posted in 2016 Food 'n Recipes, A-Z, Alison Boston, Baking, Recipes
3 comments on “Oatmeal Raisin Cookies
  1. Arlee Bird says:

    I do like a good oatmeal on occasion. It’s usually not the kind of cookie I’d crave, but I usually like good ones when I happen to eat one. Actually I did recently buy a package of store bought Mother’s frosted oatmeal cookies because I had a craving. They weren’t too bad, but likely not as good or as healthy as oatmeal cookies made at home.

    Arlee Bird
    A to Z Challenge Co-host
    Tossing It Out

  2. Sounds great, thank you. I love oatmeal cookies, or oatmeal on its own.
    Yummy indeed.

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