Chocolate is grand, but oatmeal raisin cookies will always be my favorite. Packed with hearty rich flavor and succulent raisins, these cookies are absolutely perfect. Big and thick, soft and chewy. I love them. I’d take these over any other cookie out there. Any day of the week. And twice on Sunday. Odd saying. Anyone know where it comes from?
Soaking the raisins in the egg mixture is the key to this recipe. It produces lots of plump juicy morsels to bit into with all that oat deliciousness.
If you’ve had hard, dry versions of this cookie before and been turned off the whole notion of Oatmeal Raisin, give this recipe a whirl. They are simply delicious.
Perfect Oatmeal Raisin Cookies
-3 eggs beaten
-1 cup raisins
-1 teaspoon vanilla
-1 cup butter
-1 cup packed brown sugar
-1/2 cup white sugar
-2 1/2 cups all purpose flour
-1 rounded teaspoon cinnamon
-2 teaspoons baking soda
-2 1/2 cups old fashioned rolled oats
1- Combine eggs, vanilla, and raisins in a small bowl, cover and let stand for 1 hour.
2-Preheat oven to 350 F
3-In a large bowl cream the butter, brown sugar, and white sugar together. In another bowl sift together the flour, cinnamon, and baking soda, stir into creamed mixture. Then stir in raisin mixture, and rolled oats. Scoop 2 tablespoons of dough onto a parchment paper lined cookie sheet. Bake for 13-15 minutes or until just set on the edges. Cool 10 minutes on the cookie sheet, then remove to a cooling rack.
