Since the arrival of “Ol’ Blue Eyes (a.k.a. my new beloved mixer), I’ve been on a quest for new recipes to try. And what could be yummier than Oatmeal Raisin Cookies! Everybody loves Oatmeal Raisin Cookies! Well, except those few who despise raisins…and, of course, the Beske Twinado (although, as you can see here,they sure weren’t complaining as they added the ingredients into the mixer and watched it handle business!)
BUT, there is hope for the raisin haters since you can remove the raisins from this recipe and enjoy “Oatmeal Only Cookies.” This recipe has been around as long as I can remember. You know the one…it’s on the lid of the Quaker Oats container! I found it here!
And with just a few ingredient adjustments, voila! The perfect Oatmeal Raisin Cookie! I know you’ll love it! We sure did!
- 1/2 pound (a.k.a. 2 sticks) butter, softened
- 1 Cup brown sugar, packed firmly
- ½ Cup granulated sugar
- 2 Eggs
- 1 tsp vanilla extract
- 1 ½ Cups All-Purpose Flour
- 1 tsp Baking Soda
- ¾ tsp Ground Cinnamon
- 2 ¾ to 3 Cups Quaker Oats
1 ¼ Cups Raisins
Pre-heat oven to 350 degrees. In the bowl of your stand mixer ( or in a large mixing bowl) beat butter and brown/granulated sugars together. (I used the paddle attachment and mixed on medium speed) until creamy. Add eggs and vanilla and beat until it’s mixed thoroughly. In a separate bowl, combine flour, baking soda and cinnamon and stir together. Add the flour mixture to the wet ingredients and mix well. Stir in oats and raisins and mix until fully incorporated. Scoop a rounded tablespoon of dough, roll into a ball and place on ungreased cookie sheet. Bake at 350 for 10-15 minutes. Transfer to wire rack to cool.