We baked oatmeal raisin cookies with the children last week and we received rave reviews! Below is the recipe for these tasty cookies, courtesy of Allrecipes.com. We altered the recipe a little by making the cookies slightly larger, thus yielding a thicker, breakfast-style cookie.
3/4 cup butter [softened]
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
2 3/4 cup oats
1 cup raisins
Mix together butter and sugar until smooth. Add eggs and vanilla, mixing until creamy. In a separate bowl, combine flour, baking soda, cinnamon and salt. Gradually add in dry ingredients. Once dry ingredients are incorporated, fold in oats and raisins.
Refrigerate dough for at least 30 minutes. Portion dough into 36 balls [large]. Cookies will spread out slightly when baking but will be thicker, like a breakfast cookie.
Bake at 375 degrees for 10—12 minutes or until golden brown. Store in an airtight container.
Variations—This cookie would be delicious with chopped dried apricots, craisins or toasted almonds added to the dough.
