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.
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
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
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.