Oatmeal raisin cookies are my FAVORITE. Seriously…if I could only eat one kind of cookie for the rest of my life it would be oatmeal raisin. I love them thick and chewy on the inside and a little crisp around the edges. I tried this recipe from Smitten Kitchen a few months ago and I think it’s great and have made it several times since.
Most recently, I made them for Round 8 of Operation Baking Gals. This is a great organization where you join a team to bake for our troops overseas. I participated in Round 6 over Christmas and found it very rewarding. Here is my post explaining the organization and what I baked last time.
The soldier that we baked for this time was stationed in Iraq and has a wife and new baby at home. My package had oatmeal raisin cookies, peanut butter cookies and lots of other goodies (granola bars, mac and cheese, magazines, etc) .
If you’d like to do something for our troops overseas, I highly recommend joining a baking team at Operation Baking Gals!
Oatmeal Raisin Cookies
(Recipe source Smitten Kitchen)
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 1/3 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 cups rolled oats
1 1/2 cup raisins
1 cup walnuts or pecans, toasted and chopped (optional)
Directions:
Preheat oven to 350 degrees.
Whisk together flour, baking soda, cinnamon and salt. Set aside.
Fit a stand mixer with the paddle attachment. On medium speed, cream together butter and sugar until fluffy and lightened in color (1-2 minutes). Add eggs one at a time and vanilla until smooth.
Reduce mixer speed to medium-low and slowly mix in flour mixture. Stir in the oats, raisins and nuts.
Chill the dough for at least 30 minutes before scooping onto a cookie sheet. Make sure they’re about two inches apart. Bake for 9-11 minutes. Take them out when they’re beginning to get golden around the edges and look a little undercooked in the middle.
Let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.
Yield: 4 dozen cookies
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