Prep 30 mins
Cook 12 mins
The oatmeal raisin cookie has an international origin. Oatmeal cookies are the descendants of oat cakes made by the Scots and the British. Oat cakes first appeared when the Scottish began harvesting oats as far back as 1,000 B.C. History records that raisins and nuts had been added to the cakes since the Middle Ages. The first recorded oatmeal raisin cookie recipe was written by Fannie Farmer in 1896. Billed as a “health food,” the cookies quickly became popular, and by early 1900's a recipe for the delicious treats appeared on every container of Quaker Oats.
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup light brown sugar, firmly packed
- 3⁄4 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1⁄2 cups rolled oats or 1 1⁄2 cups quick-cooking oats
- 1 cup raisins or 1 cup chocolate chips (optional) or 1 cup white chocolate chips (optional) or 1 cup toffee pieces (optional)
- Preheat oven to 350 degrees F. Grease 3 baking sheets. Combine flour, baking powder and salt in a medium bowl.
- Place the brown sugar and butter in a large bowl. Beat with an electric mixer set on high speed until light and fluffy.
- Beat in the eggs and vanilla until smooth.
- Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in the oats and raisins until blended.
- Drop the dough by rounded spoonfuls 1 1/2 inches apart on the prepared baking sheets.
- Flatten the dough slightly with a fork. Bake until golden brown, about 12 minutes.
- Cool on the baking sheets for 2 minutes, then transfer to wire racks.
- Serve warm or at room temperature. Once baked, cookies will keep for 4-5 days in an airtight container.