the best oatmeal raisin cookies ever
My husband put in a specific request for oatmeal raisin cookies. He wanted them to be "thinner, but soft." On my search for the best Oatmeal Raisin Cookies, I came across this one at http://journeytocrunchville.wordpress.com/ Just the perfect amount of crispness on the outside, and chewy on the inside. I've tried different combos that have turned out fantastic. Using Craisins instead is the new favorite, and combining them with white chocolate chips is an unexpected twist!
prep time
2 Hr
cook time
10 Min
method
Bake
yield
appx 4 dozen
Ingredients
- 2 - eggs, well beaten
- 1 tablespoon (yes, tablespoon) vanilla
- 1 cup raisins or craisins
- 1 cup butter, room temp
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 3 cups oatmeal (quick cooking or old fashioned, not instant)
- 1/2 cup chocolate, cinnamon, white chocolate or butterscotch chips (optional)
- 1/2 cup chopped nuts (optional)
How To Make the best oatmeal raisin cookies ever
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Step 11-2 hours before -- The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. Stir periodically. -
Step 2Preheat oven to 350.
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Step 3Cream butter and sugars with mixer.
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Step 4In a separate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended.
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Step 5Add dry ingredients to creamed mixture and mix well.
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Step 6Add in the egg & raisin mixture (I used my hands).
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Step 7Add in the oatmeal and chocolate chips/nuts and combine well. *Note* whenever I use craisins instead, I don't add the optional chips or nuts, but feel free to experiment!
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Step 8Form into balls on a lightly greased cookie sheet (I just lined mine with parchment paper). Bake 10-13 minutes until JUST turning golden brown on the edges. (Mine took 10 min on regular pans, 12 min on air bake pans)
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Step 9Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack. Makes 2 1/2 dozen large cookies. I used a cookie scoop for smaller cookies, and it made exactly 56 cookies (just over 4 1/2 dozen)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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