The ingredients that I usually bake with are the ones that are the most popular with my boyfriend, the one who eats the majority of my baked goods: toffee, chocolate, & candy. I rarely bake desserts that contain the ingredients that he hates: oatmeal, coconut, & raisins, (He also hates eating any and every vegetable, so don’t even get me started on that) primarily because they’ll never disappear. I know what you’re thinking… no coconut = no Samoas/Caramel Delights Girl Scout Cookies! How can you live?! I don’t know how he does it because I don’t think you’ve lived until you’ve eaten one of those cookies. They’re pure heaven in a box. Okay now I’m just getting a bit carried away just thinking about them, so back to my story…
Luckily for me, my mom requested a “healthier” cookie when I came home last weekend and I had the chance to bake something out of the norm for me. She requested something with oatmeal, and left the rest to me. Oatmeal raisin cookies it was! I used golden raisins instead of purple raisins and will never go back. They make the cookie much more moist and flavorful. You may not notice a difference, but I do! This cookie also didn’t spread much, so i’d recommend flattening them out and shaping them a bit prior to baking. This recipe is adapted from the Quaker Oats Oatmeal Raisin recipe found on the lid of their box. It makes a heartier and chewier cookie than the original. I put walnuts in half the batch and left the other half as is. The verdict? They’re both equally tasty. My mom loved them and they disappeared within 2-3 days.
I’m at my 97th post right now, and 3 more makes 100! Stay tuned for the 100th post because I’ll be having my very first giveaway!
- 1/2 cup (1 stick) butter
- 1/2 cup firmly packed light brown sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 1/2-3/4 cup golden raisins (depending on your taste)
- 1/2 cup walnuts, chopped (optional)
Preheat oven to 350°F
In large bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins (& nuts if using them); mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool for 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.