Oatmeal raisin cookies may not be a holiday cookie, but they are a delicious classic. We will be making these this year to serve along side of the prettier, fancier cookies that seem to be made for the holidays.
I like to make a double batch and make half a batch Oatmeal Raisin and half a batch Oatmeal chocolate chip.
- 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
- 3/4 Cup(s) firmly packed brown sugar
- 1/2 Cup(s) granulated sugar
- 2 Eggs
- 1 Teaspoon vanilla
- 1-1/2 Cup(s) all-purpose flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon salt (optional)
- 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
- 1 Cup raisins
- Heat oven to 350°F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown.
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
- Store tightly covered.
Serving Tips: Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon.