These cookies are mentioned in my fiction novel, The Essence of Shade. I’ve never been a huge Oatmeal Raisin fan until I stumbled across this recipe. It calls for pre-plumped raisins, which is key to the overall texture of each bite. You can purchase pre-plumped raisins or make your own. Delicious!
Oatmeal Raisin Cookies
Oatmeal Raisin Cookies are mentioned in my fiction novel, The Essence of Shade. The recipe calls for pre-plumped raisins, which is key to the overall texture of each bite. You can purchase pre-plumped raisins or make your own. Delicious!
Ingredients
- 1-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1-1/4 tsp. cinnamon
- 1/2 tsp. salt
- 1-1/4 cups butter, room temperature (2-1/2 sticks)
- 3/4 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 3 cups Oatmeal (quick or old fashioned)
- 3/4 cup Pre-plumped raisins* (see note)
- 3/4 cup walnuts, toasted and chopped optional
Instructions
-
Preheat oven to 375 degrees. Toast walnuts in a pan for about 7 minutes.
If you are plumping your own raisins, see note and do this before making the cookie dough.
In a medium bowl, thoroughly stir or whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, using high speed of an electric mixer, cream butter and both sugars and well combined and light and fluffy. Beat in the egg and vanilla.
By hand, stir in the flour mixture. When flour is absorbed, stir in the oats, raisins, and walnuts.
On an ungreased cookie sheet (use parchment paper for easier clean up), drop dough by rounded tablespoons.
Bake 8-9 minutes for a chewy cookie or 10-11 minutes for a crisper cookie. Cool 5 minutes before removing.
Recipe Notes
*Plumping Raisins - Put the raisins in a bowl and cover them with boiling water and let sit for 5 minutes. Before adding to the dough, be sure they are well-drained and patted dry. You can also purchase pre-plumped raisins, typically called "baking raisins."
A note about your cookie sheet. After years making cookies, I've discovered that the dough spreads too quickly when you place them on a hot cookie sheet. To prevent this, after removing the baked cookies from the sheet and before adding the next batch, run the cookie sheet (both sides) under cold water then dry thoroughly.
This recipe was handed down to me years ago and adapted for this website.
