Chewy Oatmeal Raisin Cookies

Some of my favorite cookies, EVER. Always have been, always will be. At least as far as classic cookies are concerned. Don’t get me wrong, I loooove a chocolate chip cookie, but there’s something about the chewy goodness of an oatmeal raisin. I’ve had this recipe since I can remember. I’m sure I got it out of an old cook book at some point, but I’ve been adding/subtracting ingredients over the years to make them MY perfect version. Lots of fragrant spice, double the raisins, and a whole lotta love.

Chewy Oatmeal Raisin Apinchadash.com

Chewy Oatmeal Raisin Cookies

Makes About 12 large cookies

What You’ll Need:

+ 1/2 cup unsalted butter, softened

+ 1/2 cup brown sugar

+ 1/2 cup granulated sugar

+ 1 large egg

+ 1/2 teaspoon vanilla extract

+ 1 cup all purpose flour

+ 1/2 teaspoon baking soda

+ 1 teaspoon cinnamon

+ 1/4 teaspoon cloves

+ 1/4 teaspoon ginger

+ 1/4 teaspoon salt

+ 1-1/2 cups oats

+ 1 cup raisins

Preheat your oven to 350 degrees F. Cream together the butter, sugars, egg, and vanilla until light yellow and fluffy. In a separate bowl, combine the flour, baking soda, spices, and salt. Slowly add the flour mixture into the butter mixture, until it is all thoroughly combined. Lightly mix in the oats and raisins.

Lightly grease a cookie sheet. I like to use a scoop to evenly portion the cookies out.

Bake the cookies in the preheated oven for about 10-12 minutes. If they’re a bit bigger, it may take longer. Just keep a close eye on them after 10 minutes. Once they’re golden brown, take them out. If they over cook, they won’t be chewy anymore!

Chewy Oatmeal Raisin ApinchAdash.com

WANT TO SEE MORE TIPS AND TRICKS FOR PERFECT COOKIE BAKING? CLICK HERE.

Why Cook These From Scratch?: Have you ever tasted the difference between a freshly baked cookie and a store bought cookie made days, even weeks ago? 🙂 In all seriousness, many store bought cookies (not necessarily bakery fresh), have lots of unnecessary ingredients in them. High fructose corn syrup, artificial ingredients, high amounts of fat, and preservatives. Plus, making your own cookies means that you can control how much sugar or butter goes in! That’s a win no matter how you look at it!

 

Follow me by email (the subscribe box is at the bottom of the page), or follow along on one of my other websites: 

imageimageimageimageimage

©APINCHADASH.COM