Oatmeal Raisin Cookies
Years ago I was in search of a good oatmeal cookie recipe. I happened upon one that looked worth trying and boy was it a winner. It is hands down my go to oatmeal cookie recipe. I’ve done some slight alterations as well as throwing in alternative items to raisins. So fear not if you are not a fan of raisins, there are boat loads of options to toss in this dough.
The obvious ingredient to throw in would be raisins but I wanted to see what else would work. Chocolate chips are another no brainer. But still, what else is out there? Basically any dried fruit will work and even some fruit that isn’t dried. On several occasions I’ve made cranberry oatmeal cookies or cran-apple oatmeal cookies. Ocean Spray makes seriously delish craisins that are perfect for this occasion. The apples were whatever I had on hand at the time, chopped into chunks and thrown in. Any time you do multiple add ins you should always reduce the amount.
The great thing about these cookies outside of having so many options – from chocolate, dried fruit, fresh fruit, and even nuts, is that they are thick and moist. A dry oatmeal cookie would ruin my appetite for dessert and quite frankly who wants that? These mix up quick and the dough can be easily chilled for several days or frozen for several weeks or more. Always remember, label your container with some quick answers: type of dough, oven temp and bake time.
The next time you’re in the mood for a, dare I say, healthy or healthy-ish cookie absolutely try these. You may never try another oatmeal cookie recipe.
Oatmeal Raisin Cookies
1/2 C butter, softened
1/4 C 2tbsp sugar
1/4 C 2tbsp brown sugar
1 C flour
1/2 tsp salt
1/2 tsp cinnamon*
1/2 tsp baking soda
1 C old fashioned oats
1/2 tsp hot water
1/2 C raisins (or other add in)
1 tsp vanilla
Preheat oven to 350. In a large bowl or stand mixer, cream butter and sugars. Scrape the sides of your bowl often. Carefully add the egg, mix well. Add flour, salt, cinnamon, baking soda and oatmeal to your bowl. Feel free to double your cinnamon, I usually do when it comes to cinnamon as I feel a little more cinnamon can't hurt anything. Mix on a lower speed to not over beat. Add water, vanilla and your add in item such as raisins, craisins, apples, chocolate chips, etc. If you are choosing to add two items, split the total amount of one in half. This would have you adding 1/4 cup of each ingredient to your dough.
Spoon dough onto a prepared tray or use a large cookie scoop. I prefer the cookie scoop method as you get consistent results each time. There is never a question about if your cookies will differ greatly in shape or size. Plus, they're great for more than just cookies so if you don't have one you should absolutely get one.
If you choose to chill or freeze your dough, always bring it to room temperature or almost prior to spooning and baking.
Bake in a 350 degree oven for 10-15 minutes. Time will vary depending on the specific oven as well as how large your cookies are. From my personal experience, 15 minutes works great for large cookies. In the end they will be 3 inches across or more, plus thick.
recipe based on Emeril Lagasse's