Sandy's Oatmeal Raisin Cookies April 30 2019
I celebration of National Oatmeal Day AND National Raisin Day, I'm sharing my Oatmeal Raisin Cookie Recipe with you all. I bake a double batch and store them in Zip Lock Bags (in the freezer), for a quick snack or dessert, they only take a couple of minutes to thaw. Enjoy!
If you bake these, please share pix with us!
Sandy's Oatmeal Raisin Cookies
14 TBs Butter (1 stick + 6 TBs @ room temperature)
3/4 C Brown Sugar, packed firm 1/2 C Granulated Sugar
2 Eggs 2 TBs Pure Mexican Vanilla
1 1/2 C Flour (All Purpose) 1 tsp Baking Soda
1 1/2 TBs Cinnamon 1/2 tsp Salt ( I don't add salt)
3 C Oats (I like Quaker Old Fashion) 1 C Raisins
Bake @ 350 degrees on un greased cookie sheets in center of oven.
Note: I have a Kitchen Aid Mixer and begin with the wire whisk beater, see photo:
Mix Butter & both Sugars until they are nice and creamy. Then, add Eggs and Vanilla, mixing well. Meanwhile, in a separate bowl stir the Flour, Baking Soda, Cinnamon, Salt (if adding), mixing it all up well with a large spoon.
Now...Switch beaters to the coated flat beater, see photo:
Then, Carefully add the Flour Mixture to the Creamed Mixture. (Ask me how I know this!) and mix well.
Add the Oats and then the Raisins...don't over mix!
I gently make "balls" that are approximately 1" in diameter and place on un greased cookie sheets. Doing the math, that comes up to about 15 grams of Carbs, which fits in with our needs. Bake about 8-10 minutes until they are a pretty gold color. Don't over bake! After you remove these cookies from the oven, let them rest about 1 minute or so, then place on a wire rack to completely cool, although they are truly delicious at this point! And, they smell amazing.