Chewy oatmeal raisin cookies

January 21, 2:56 PMDetroit Cooking ExaminerCourtney Monigold

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Photo by: Courtney Monigold, Oatmeal Raisin Cookies

Welcome to ‘Desert Wednesday’!

In honor of Oatmeal month, I decided to celebrate and make a batch of oatmeal raisin cookies. What can I say…I like to celebrate just about anything. Silly holidays included.

Silly or not, these cookies are no joke and are by far the best oatmeal raisin cookies that have past my lips. This recipe makes about 2 dozen so feel free to cut it in half. But be forewarned, if you do that, you may find yourself with only a sample of these things because they go quickly. I know this because my cookies barely made it to their photo op.

What I like about these cookies is that they are crunchy on the outside but has the most satisfying chewy center that holds the cookie together…and with that finish of cinnamon…what’s not to love about this cookie? (Check out this article about the greatness of cinnamon.)

With prep time of only 10 minutes for these cookies, you have no excuse but to celebrate ‘Oatmeal Month’. Hurry…January is almost over!
 

Oatmeal Raisin Cookies
Recipe derived from: All recipes

INGREDIENTS:
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour (I added 1/8 of a cup more)
1 teaspoon baking soda
3/4 teaspoon ground cinnamon (I added 2 t.)
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).

In a medium sized bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, cream together butter, white sugar, and brown sugar until fluffy. Beat in the eggs one at a time. Then add the vanilla and beat until combined. Gradually beat in flour mixture to the butter mixture. Stop mixer just before flour is all combined to avoid over mixing. Stir in oats and raisins with a spatula just until combined. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, then remove from sheet to wire rack.