Oatmeal Raisin Cookies. This was a very tasty recipe exactly what I was looking for. It's hard to find an oatmeal raisin cookie recipe that uses butter instead of shortening. I was a little leary before making it because some people said the cookies turned out hard but I have just finished baking them and they turned out perfectly moist.

Fold in the raisins until evenly distributed. Transfer the cooled cookies to airtight containers and freeze them for up to twelve months. For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags. You can cook Oatmeal Raisin Cookies using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Oatmeal Raisin Cookies

You need 1 1/2 cup of all-purpose flour.
It's 1/2 tsp of baking soda.
It's 1 1/2 tsp of ground cinnamon.
Prepare 3/4 tsp of salt.
It's 230 g of butter.
It's 1 cup of brown sugar, packed.
You need 1 cup of white granulated sugar.
It's 2 pcs of medium-sized eggs.
Prepare 1 tsp of vanilla extract.
You need 4 cups of quick cooking oats.
You need 1/4 cup of raisins.

The origins of the oatmeal raisin cookie can be traced back to Scottish oat cakes that were eaten when extra bursts of energy were needed. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined.

Oatmeal Raisin Cookies step by step

Preheat oven at 180C. Prepare non-stick cookie pan or baking sheet lined with parchment paper..
Cream butter and sugars. Once fluffed, add eggs and vanilla extract..
Sift flour, baking soda, cinnamon, nutmeg and salt. Gradually add this mixture to the wet ingredients until well incorporated..
Fold oatmeal and raisins until evenly combined..
With an ice cream scooper, scoop dough into your pan about 2 inches apart..
Bake for 12-15 minutes or until browned..

Stir in the oats, raisins and pecans if desired. Cool completely in pan on wire rack. For crispier oatmeal raisin cookies: Don't chill the dough. Fully bake the cookies till the centers are cooked, but be mindful not to let the bottoms burn. In a large bowl, using a spatula, cream together butter, sugar, and salt.