December 3, 2017
Day 3 of the 12 days of cookies has arrived! Today I’m sharing with you all another recipe that was passed along to me from my Aunt Donna. They are the perfect classic chewy oatmeal raisin cookie- full of flavor, crispy on the edges but soft and chewy in the center.
I usually don’t gravitate towards oatmeal raisin cookies. However, I made these for the first time and realized after eating 6 of them that maybe every other oatmeal raisin just didn’t quite compare to these.
The trick for this cookie is to really watch the baking time. Here in Arizona, I’ve learned that I don’t need to bake things for as long because of the lack of humidity but maybe where you are, you will be able to bake them for a bit longer. Bake them until they’re crispy on the edges but still soft in the center. I hope you enjoy!
Chewy Oatmeal Raisin
Ingredients
- 1 Cup Unsalted Butter
- 1 1/4 Cups Dark Brown Sugar
- 1/2 Cup Sugar
- 2 Large Eggs
- 2 Tbsp Dark Karo Syrup or Molasses
- 2 tsp Vanilla Extract
- 1 3/4 Cups Flour PLUS 1 Tbsp
- 1 1/2 tsp Cinnamon
- 1 tsp Baking Soda
- 1 tsp Salt
- 3 Cups Rolled Oats
- 2 Cups Raisins
- 2 Cups Chopped Walnuts or Pecans
Instructions
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Preheat oven to 350 F degrees.
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Beat together butter and sugars until light.
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Add in eggs one at a time, mix until just combined.
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Add syrup or molasses and vanilla.
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In a separate small bowl, stir together flour, cinnamon, baking soda, and salt.
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Slowly add the flour mixture into egg and sugar mixture until just combined.
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Fold in the oats, raisins, and nuts.
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Drop rounded tablespoonfuls onto parchment lined cookie sheets about 3 inches apart (they spread and flatten out more than normal oatmeal cookies).
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Bake until the edges are dark and crisp but the centers are light and soft, about 8-12 minutes.
jordan jean
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