Monday, September 1, 2014

Oatmeal Raisin Cookies

Pin It Oatmeal Raisin Cookies

Oatmeal Raisin Cookies, yum!
My nephew was heading back to college this weekend after spending the summer home. Recently, he told me his favorite cookie is oatmeal raisin, so I baked some Friday night. I sent him off with lots of cookies to munch on while he gets ready for the semester. Good luck on your junior year nephew! The texture of the cookies are soft and chewy, and the taste is just divine. As the cookies were baking, it reminded me of when I worked at Mrs. Fields Cookies in my teens and how I loved that smell (and eating them too). These Oatmeal Raisin Cookies are great warm, and go perfectly with an ice cold glass of milk or your favorite coffee.

Oatmeal Raisin Cookies, soft and chewy goodness!

2 cups All Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 teaspoon Kosher Salt

1 cup (2 sticks, 16 tablespoons) Unsalted Butter, softened

1 cup Granulated Sugar

1 cup Dark Brown Sugar, firmly packed

2 Large Eggs

2 teaspoons Pure Vanilla Extract

3 cups Oats (not instant)

1 1/2 cup Raisins (I used California Raisins)

Oatmeal Raisin Cookies, cooling

Preheat oven to 350 degrees.

In a large bowl, whisk together Flour, Baking Soda, Baking Powder and Kosher Salt. Put aside for now.

Using a handheld or stand mixer with paddle attachment on medium speed, cream Butter and Sugar, about 2 minutes. Mix well until smooth and creamy. Add Eggs one at a time until combined and then Vanilla. With a spatula, scrape sides of bowl to ensure ingredients are incorporated.

With mixer on low speed, add dry ingredients (Flour mixture) little by little until incorporated.

Oatmeal Raisin Cookies, cooled and ready to pack away for my nephew
Using a spatula, fold in Oats and Raisins.

Using an ice cream scoop or tablespoon form ball of dough, place 2 inches apart onto ungreased baking sheets lined with parchment paper and press dough down lightly with the palm of your hand.

Bake for 11 to 13 minutes (my cookies took 11 minutes to bake).

Let cookies rest on baking sheets for 2 to 3 minutes, and then transfer to wire rack to cool completely, about 1 hour.

Yields 36 cookies.

Recipe from:


-Sophia/Two Frys

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