Oatmeal Raisin Chocolate Chip Cookies

I have been eating a lot of oatmeal with apples and raisins for breakfast in the mornings and as a result, I’ve been craving oatmeal raisin cookies. I haven’t made these in years, and to be quite honest, the last couple of times that I made them they didn’t turn out all that great. I was looking forward to trying a new recipe and these definitely lived up to my expectations! They were crisp on the outside and soft and chewy on the inside – the perfect oatmeal cookie.


Oatmeal Raisin Cookies
(Source: Deborah’s Culinary Confections, courtesy of Annie’s Eats)

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon (omitted)
1/4 teaspoon nutmeg (omitted)
3 cups old-fashioned oats
1 cup raisins
1 cup walnuts (I substituted dark chocolate chips)

Directions:
1. Preheat oven to 375.

2. In a large bowl, beat butter, sugars, eggs and vanilla extract until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring just until combined.

3. Fold in rolled oats, raisins, and walnuts (in this case, chocolate chips). Drop dough by rounded teaspoons (I used a cookie scoop) about 2 inches apart onto a cookie sheet.

4. Bake for 8 – 10 minutes (mine took 12 minutes) or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Yield: A little over 4 dozen cookies.

5 Responses

  1. these look incredible chelley! i’m always looking for a better oatmeal cookie recipe. i need to make these for my mom. she loves them!

  2. Aw, I’m so glad you liked ’em! Thanks for the blog link too! 🙂

  3. Ooh these look great!

  4. These look sooo good. Great job Chelle.

  5. The recipe on the inside lid of the Quaker Oats can is a great one to try

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