I made these for a snack the other day. Growing up I never really liked raisins, especially when they were in cookies.
If given the choice, I would gravitate towards chocolate chip over oatmeal raisin any day. Now that I’m into this business of “expanding my horizons”, this is a great place to start. Raisins actually aren’t so bad and this recipe is pretty yummy! Plus, I found out my hubby LOVES oatmeal raisin cookies so I will definitely be making these again.
I made a big batch for two people and these went by pretty quickly!
1/2 Cup (1 stick) plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
1 Teaspoon vanilla
1-1/2 Cups all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt (optional)
3 Cups Oats (quick or old fashioned, uncooked)
1 Cup raisins
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
*Add 1 TBSP flour to the cup of raisins and mix. This keeps the raisins from sticking together.
Thanks Quaker Oats for the recipe.