HOMEMADE OATMEAL RAISIN COOKIES

I recently did a post not long ago on my "famous" (and I use the term loosely) chocolate chip cookies. I believe I told the story of how I used to sell homemade cookies at my parents store, and how I used to cater these too. Well, these oatmeal raisin cookies have the same story associated with them. This is a recipe that I tinkered with many many times, and I eventually found a combination of ingredients that I liked. I still make oatmeal cookies the exact same way, and I've never heard anything but good things about these cookies. People tell me, "they taste like Tim Horton's cookies, but better!". Hey, I'll take that as a compliment any day! :) This is a recipe that is close to my heart and I am proud to share this recipe with you folks now. Enjoy!

I dedicate this post to my late Great Grandmother who never said no to my oatmeal or chocolate chip cookies. I always knew I could put a smile on her face with a cookie. Love you Grandma and miss you dearly. xoxo

Makes around 40 cookies

Preheat the oven to 375 degrees F.

Baking time: 8-10 minutes per batch

Ingredients:
  • 1-3/4 cups of all-purpose flour
  • 1-1/2 cups large rolled oats (no quick cooking)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 1 cup brown sugar, packed
  • 2 large whole eggs
  • 2 tsps pure vanilla extract
  • 1-1/2 cups golden or sultana raisins

1. Preheat the oven to 375 degrees F, and line two large baking sheets with parchment paper and set aside for now.

2. In a large mixing bowl, add in the flour, large rolled oats, baking soda, baking powder and salt. Mix gently with a spoon to combine. Set aside.

3. Using a stand mixer, with a paddle attachment, cream the butter and the two sugars together, until combined. Then add in the eggs, one at a time. Making sure to scrap down the sides of the mixing bowl each time. Mix in the vanilla extract.

4. Add in the flour mixture slowly, in thirds, until well combined. I know that a lot of cookie recipes say, until "just" combined but mix it a little more than just combined. Reason being, the dough being a bit more tough, makes a more thicker cookie. You want that "just bought at the bakery" look.

Using your clean fingers, feel how sticky the cookie dough is. It should feel a little sticky but you should not have clumps of dough on your fingers. If you have clumps of sticky dough on your fingers, then mix it a little bit more.

5. Gently, using a mixing spoon, fold in the raisins of your choice. Take a dinner spoon and scoop a generous spoonful of dough, and place it onto the prepared baking sheets. Make sure to space the cookies apart so they can cook evenly. Slightly flatten the cookies using your hand.

Place the batch of cookies into the oven and bake it for 8-10 minutes, making sure to rotate the baking pan halfway through cooking. Cook until the cookies are just golden. Continue baking until all of the dough is gone.

Cook's Tip: Place the cookies into an airtight container and eat within a few days. That's if you still have some left!

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