These Oatmeal Raisin Cookies are soft and chewy and have been a part of my life since childhood. Nothing fancy or complicated, just pure homemade goodness – a classic cookie.
Not only are these Oatmeal Raisin Cookies one of my favorites, they are also my husbands. I don’t make them nearly enough and I really should. In fact, I cannot believe I have yet to post it here on the blog! I have always used the recipe from under the lid of the Quaker Oats container. It’s the best. Why mess with the best?! I’ll admit I have used dried cranberries from time to time in place of the raisins.
It is the one cookie that both my girls do not care for and that’s good news for my husband – more for him! Ha!
Bake up a batch of these Classic Oatmeal Raisin Cookies and enjoy them with an ice cold glass of milk!
Classic Oatmeal Raisin Cookies
Author: Lisa Kerhin
These Oatmeal Raisin Cookies are soft and chewy and have been a part of my life since childhood. Nothing fancy or complicated, just pure homemade goodness - a classic cookie.
- ½ cup (1 stick) plus 6 tbsp unsalted butter, softened
- ¾ cup firmly packed brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt (optional)
- 3 cups Old Fashioned Quaker® Oats (uncooked)
- 1 cup raisins (or dried cranberries)
- Heat oven to 350 degrees.
- In a medium bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Gradually add the dry ingredients, mixing after each addition until combined.
- With a wooden spoon, fold in the oats and raisins until combined.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 -2 minutes on cookie sheets before removing to a wire cooling rack. Cool completely. Store tightly covered.
- Recipe from Quaker Oats