For decades, oatmeal raisin cookies have been a staple part of many American homes. I can remember my mama having cookie making days and a few batches of oatmeal raisin were always on her agenda. Mom would freeze the oatmeal raisin cookies in Ziploc bags and thaw them out as needed. I always loved cookie making days. Did your mother or grandmother ever do this? Perhaps, you do this!
The following recipe is super easy to make and the results are delicious.
Ingredients
1/2 Cup(s) (1 stick) plus 6 tablespoons Kerrygold butter, softened
3/4 Cup(s) firmly packed Domino brown sugar
1/2 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) McCormick vanilla
1-1/2 Cup(s) Gold Medal all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) Morton salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) SunMaid raisins
Instructions
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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Quick Tip: Coffee, tea, and milk are great choices to serve with fresh oatmeal raisin cookies.
