Oatmeal Raisin Cookies
These cookies are crunchy on the outside and chewy on the inside. They are my favorite oatmeal raisin cookies. Bake these cookies for your next picnic or barbecue. They'll be a hit! They also taste great with a glass of cold milk for a snack.
I've made these cookies a little smaller and put a scoop of vanilla ice cream between two cookies to make ice cream sandwiches. Divine!
Package them individually in plastic sandwich bags and place in a large napkin lined basket for a school bake sale or carnival. People can buy individual cookies for a treat to nibble while enjoying the activities.
I baked these cookies using just the Vanilla Extract as a flavoring. They are absolutely delicious. If you like a little spice add some Watkins Cinnamon.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Watkins Baking Powder
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
2 teaspoons Watkins Vanilla Extract
3 cups oats (not instant)
1 1/2 cups raisins
1/2 teaspoon Watkins Cinnamon (optional) Add with dry ingredients.
- Preheat oven to 350 degrees F.
- Whisk together dry ingredients; set aside.
- Combine butter, sugar, brown sugar, eggs and vanilla in mixer bowl and mix on low.
- To cream, increase speed to high and beat until fluffy and the color of the dough lightens.
- Carefully stir the flour mixture into the creamed mixture until no flour is visible. Start mixer on low or the flour will fly out of the bowl.
- Do not over mix. (Over mixing develops the gluten, making the cookies tough.) Add the oats and raisins; stir to incorporate.
- Drop by tablespoonfuls 2-inches apart onto baking sheet sprayed with nonstick spray or lined with parchment paper. I rolled the dough into balls to make the cookies evenly shaped.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies cool slightly on baking sheet and then transfer to a wire rack to cool. Makes 36 cookies.
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