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Oatmeal Raisin Cookies

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These cookies were the best seller from a cookie business we had. We shipped all over the country and now we’re sharing the recipe with you. My husband’s favorite trick is to have me make cookie balls and leave them in a bag in the refrigerator. Every night he flattens them and pops them in the toaster oven for 12 minutes. Nirvana – hot cookies before bed.

IMG_1978Cream the butter and sugar until it is light and fluffy. Add the eggs and vanilla and incorporate well.

IMG_1979Mix the dry ingredients together in a separate bowl. Quick cooking Irish rolled oats give it a great flavor.IMG_1980

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IMG_1982After scooping the cookie dough, wipe off the excess so all the cookies are the same size.

IMG_1986Flatten the cookie dough with lightly moistened finger tips.

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IMG_1996When the cookies come out of the oven let them cool for a couple of minutes then transfer them to wire cooling racks.

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Oatmeal Raisin Cookie Recipe

1 cup butter, room temperature
1 cup white sugar
½ cup brown sugar
2 eggs
1 ½ teaspoon vanilla
2 ½ cups organic flour (280 grams)
2 cups oats
1 cup raisins
1 teaspoon baking soda
½ teaspoon salt

Preheat the oven to 350 degrees. Cream the butter and sugar in the mixer until light and fluffy using a paddle attachment. Beat in eggs and vanilla stopping occasionally to scrape down the sides of the mixing bowl. In a separate bowl mix together flour, baking soda, salt, oats and raisins. Add this flour, oat and raisin mixture into the creamed ingredients and incorporate on low speed. Using an ice scream scoop,  (with a 3 Tablespoon capacity) scoop the cookie dough wiping off excess. Put the balls on a silpat or parchment lined cookie sheet. Lightly dampen the bottom of your fingers and press down on the cookie. Bake for 9 minutes and rotate the pan. Bake for 5 minutes more. Let cool for a couple of minutes and transfer to wire cooling racks.

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