Back By Popular Demand - The Oatmeal Raisin Cookie

Okay, so I technically I've done this recipe before, last Christmas. But I've had several people inquire about my Oatmeal Raisin cookies of late, and I thought I'd do an updated version. So, it now features new and improved instructions and, of course, lots of deliciousness. This recipe started as a rather basic one I found in some old recipes of my grandmother's that I tweaked a bit until it was just right.

What You'll Need

Supplies

Large mixing bowl                                                     Cookie sheets

Wooden mixing spoon                                                2 Table spoons

Measuring cups                                                          Spatula

Measuring spoons                                                      Wire Rack or paper towels
Cooking Spray

Ingredients

2 sticks butter                                                            1 tsp cinnamon

1/2 cup sugar                                                            1/2 tsp salt

2 large eggs                                                               1/2 tsp nutmeg

2 tsp vanilla extract                                                  1 cup light brown sugar

1 1/2 cups flour                                                         3 cups old-fashioned oats

1 tsp baking soda                                                      1 cup raisins

Now Let's Make Oatmeal Raisin Cookies!

Preheat your oven to 350F.

Place your 2 sticks of butter in the large mixing bowl.  If the butter is not already soft, microwave for a few seconds until it has softened but not melted.  It's very important that you don't allow the butter to melt, as this will ruin the consistency of the cookies. Add 1/2 cup of sugar to the softened butter. Only add the white sugar, not the brown; this is important for the texture of the cookie. (Stop looking at me like that; it is!). Beat the sugar and butter together until butter is creamed.

Mmmmm..... Buttah!

Add the 2 large eggs and 2 tsp of vanilla extract to the mixture.  Use real vanilla extract; the fake stuff just isn't right (yes, I know it cost more; stop whining and add! *cracks whip*). Stir the eggs and vanilla in until the mixture is fairly even.  Try to use room temperature eggs.  The colder the eggs are the more likely it is that your butter will start to clump up, creating a slightly lumpy mixture.  If this happens, stir the mixture until the clumps are as small as possible (you may have to break out the whisk).  It's not a really big deal, but it will help you mix the other ingredients in more thoroughly later.

Don't those eggs really make you want to click and pull up the slideshow?

Measure out 1 1/2 cups of flour and add it to the mixing bowl.  Add 1 tsp of baking soda, 1 tsp of cinnamon, 1/2 tsp of salt, and 1/2 tsp of nutmeg to the mixing bowl. Then, measure out 1 cup of light brown sugar, tightly packing the sugar into the measuring cup as much as possible.  When you have a full cup of tightly packed brown sugar, add it to the mixing bowl. (You're welcome to use dark brown sugar, but it changes the consistency and flavor a bit, so you might have to play with it to get it right).  Mix all the ingredients together, making sure everything is evenly distributed and there are no dry patches or liquidy spots. It a fairly dry dough, so it'll take a bit of stirring (and muscle) before you get it all mixed.

Now, add 3 cups of old-fashioned oats to the mixing bowl. It's important that you use old-fashioned only, as the quick oats or instant oatmeal varieties are just not the same and will mess the recipe up. (You whippersnappers and all this new-fangled nonsense *shakes cane*). Measure out 1 cup of raisins, packing as many into the measuring cup as possible and add them to the mixing bowl.  The fresher the raisins are, the more their flavor will pervade the cookies, and the tastier the cookies will be.  Mix in the oatmeal and raisins until they are evenly spread throughout the batter.

Spray your cookie sheet lightly with cooking spray to ensure the cookies won't stick (unless you're using a no-stick pan, in which case leave it alone).  Take your two regular table spoons; use one to get a heaping spoonful of dough and use the back of the other spoon to scrape the dough onto your cookie sheet. I prefer these cookies to be pretty big, which allows them to remain soft and chewy.  These cookies will definitely spread, so I typically do about 12 per sheet.

Spaced 3 x4 along the pan, with at least an inch between

Bake at 350F for 12-13 minutes.  I always bake one sheet at a time to ensure even cooking and prevent burning. Allow the cookies to sit for a minute or two before removing them from the cookie sheet; this will prevent them from crumbling since they're very soft. Use your spatula to remove the cookies and set them on a cooling rack (paper towels on the counter will do) to cool completely.

Voila! I now have a belated plate of Father's Day Oatmeal cookies for my Da (who's been away on his honeymoon for the actual day). The recipe makes around 3 dozen cookies, depending on size. Store in an airtight container to ensure freshness and preserve the cookies' chewy goodness.  Or, serve with a big glass of milk and nom!