Passover is coming, so there won’t be many cookies like this one posted for a while. This is a classic Oatmeal Raisin cookie. Classic with plump Sunmaid raisins, classic with Quaker oats. Classic with sticks of butter, white flour and white sugar. Doesn’t get too much more homey and old fashioned.
I made this batch of cookies for Jeffrey’s office as a thank you for helping my computer come back to life. Anyone that solves my computer or technical problems should be rewarded with cookies. Classic ones.
Classic Oatmeal Raisin Cookies
Ingredients:
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 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 Quaker Oats
- 1 cup raisins
Instructions:
- 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.
Butter does amazing things for cookies. White flour too. I’m all for making cookies healthier, but sometimes a classic cookie is just so good. I love how the raisins really pop, and I love how the butter makes them so soft.
I didn’t even miss the chocolate from my other favorite classic cookie, the chocolate chip cookie like these. Also made with butter.
What’s your favorite classic cookie?
Recent Comments