Prep 15 mins
Cook 12 mins
From the Chicago Tribune - comfort food! These come out crispy on the outside and soft on the inside. Cook time is per batch.
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups quick-cooking oats
- 1 cup raisins
- 1⁄2 cup chopped walnuts
- Heat oven to 400°.
- Combine flour, baking soda, baking powder and salt in a medium bowl; set aside.
- Beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula.
- blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts.
- Drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart.
- Bake until lightly browned and edges are set, 12-15 minutes.
- Cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.
Nice cookie recipe. Boy did mine spread! And I agree that 400 is too high of heat, my first batch was burnt on the edges and raw inside. So I lowered it to 350 and the next batch looked a lot better. I'll admit they taste great!
This is a very nice recipe. I was scared to bake the cookies at 400 degrees, so i lowered the temp to 350 (the way it usually is). the flavor is great, and the texture is really soft and chewey. thanks for posting!
This made a nice dessert tonight! My first batch I overcooked, but the second was perfect,and so yummy. I halved the recipe, cause I'm the only one eating these. Goody! Thanks so much! Oh, I did use old fashioned oats, don't think it made too much difference.