I made these for a YW activity last week. Oatmeal raisin cookies are my absolute favorite cookie. I don't make them very often because every recipe I have used turns out crispy and not the right flavor. I love Great Harvests oatmeal raisin cookies. They are soft and chewy and taste perfect. I was looking around on recipezaar and found these amazing cookies. They had 542 5 star reviews. These are sooooooo good!! I am not a big cookie freak, but I could have eaten the whole batch myself, I think. I did do half raisins and half chocolate chips but I liked the raisin ones better!! I also just used regular salt and regular brown sugar. Enjoy!
Whisk together and set aside
Cream wet ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons vanilla
Then stir in
- Preheat oven to 350°.
- Whisk dry ingredients; set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
- Fill cookie scoop with dough.
- (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.