Prep 20 mins
Cook 30 mins
These have been a family favorite for years. I always make them whenever I am making loads of cookies!
- 1 1⁄4 cups brown sugar, packed
- 1 cup butter, softened
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon salt
- 2 eggs
- 3 cups oats (quick cooking or old-fashioned)
- 1 1⁄3 cups flour
- 1 cup raisins
- Preheat oven to 350F.
- Mix together brown sugar and butter until smooth.
- Stir in baking soda, cinnamon, vanilla, and salt.
- Add eggs and stir until blended.
- Stir in oats, flour and raisins.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet, about 2-inches apart.
- Bake 9-11 minutes or until lightly browned.
- Remove from cookie sheet at once and cool on wire rack.
Believe it or not, first time I've ever made oatmeal raisin cookies and I definitely picked a terrific recipe. Added just a touch more vanilla and cinnamon and they were fantastic!
Today I made these cookies but like a lot of folks I like to "play with my food", so I made a few modifications to the recipe. I noted in some of the comments that the cinnamon was a bit subdued, so I used a rounded teaspoon of ground cinnamon along with 1/8th teaspoon of cinnamon oil. I also like nutmeg so I added 1/4 teaspoon of that, too. Once I had the dough made I split it in half. I added 3/4 cup of raisins and 1/2 cup chocolate chips to the first batch. To the second half I used 3/4 cup dried cranberries and 1/2 cup chopped walnuts. I bake on parchment paper on 13 X 18 baking sheets, rotate the sheets and switch them top-to-bottom fairly often so my bake times tend to run slightly longer than most recipe standards. I thought that the cinnamon was still too subtle for my tastes and would use up to a tablespoon of ground and up to 1/2 teaspoon of the oil, depending on your preferences. If you like to spice things up, try adding up to a teaspoon of cayenne pepper to the mix for a spicy bite. In my opinion the chocolate chips were overpowering, washing out just about every other flavor in that batch. I would suggest using 1/4 cup or less, but then again I don't really care all that much for chocolate anyhow. The cranberry walnut batch was decently flavorful, with just a hint of the cinnamon coming through. The walnuts provided a nice crunchy texture as a counterpoint to the chewiness of the cranberries. The dried cranberries I've used in a couple of batches of cookies seem to me to lack the tart, robust flavor I'm looking for. Perhaps I'll have to experiment with blanched or steamed fresh ones and see what results that gives. If you decide to try that approach remember to compensate for the added moisture of the fresh fruits. All in all I find this recipe to make enjoyable and tasty cookies, with a good balance between crispness and chewiness. As always, the difference between a chewy "soft bake" and a crunchier "firm bake" is only a matter of a few minutes. With this recipe I would take them out just as they start to turn if you like them softer, as it seemed to me that they crisped up more than I would have expected once cooled.
My husband adored these cookies! I doubled the batch and since I was going to include them on some cookie trays (I had requests for Oatmeal cookies), I decided to kick them up some. Instead of just all raisins, I used some golden raisins, dried cranberries, dates and some cinnamon chips as well. They went over VERY well and I will make them often in the future.