There's no shortage of recipes for oatmeal raisin cookies and I can't honestly claim that my mom's recipe is the best. The main reasons that I love this recipe are because it only takes one cup of oatmeal and it satisfies my need for a good brown sugar-to-butter ratio. The cookies don't spread when they bake and stay chewy for days. To me, that's pretty close to perfect.
I've always been a big oatmeal lover. Of course, when I was little we didn't buy instant or packs of various flavors. Mom cooked it in a saucepan on the stove to a creamy consistency. Then she let me add my own cinnamon-sugar, honey or fruit. No matter how I describe this cheerful and charming food memory to my daughter, she won't have anything to do with hot cereal. But she does love oatmeal cookies.
As I made this batch of cookies and was ready to add the raisins, we realized there were no raisins in the house. Well, there was a box of dark chocolate covered raisins. Sounded good to me and received daughter approval too. Result: a happy mix-up we'll definitely make again. In fact, they had a taste that was similar to eating a trail mix with chocolate chips.
Oatmeal raisin cookies, makes approx. 2 dozen
- 1 cup brown sugar
- 1 stick butter, softened
- 1 egg
- 1 tsp. vanilla
- 1 Tblsp. milk
- 1 1/4 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup oats, old fashioned
- 1 cup raisins (or 1/2 cup chocolate covered raisins, if you're up for something different)
Preheat oven to 350 degrees F. Cream together brown sugar and butter. Mix in egg, vanilla and milk. Stir in flour, baking powder, soda, cinnamon and salt to combine. Stir in oats and raisins. Drop by small spoonfuls onto ungreased cookie sheets. Bake 10-12 mins. or until golden. (Mom added a note about soaking raisins in hot water for about 10 mins. This is great if your raisins have dried up some and need to be revived. Just drain them very well before you add to the batter.) See step-by-step recipe photos in this video.