Oatmeal Raisin Cookies That Deserve The Love You Generally Reserve For Chocolate Chip

I am a biased cookie consumer. My hand automatically reaches for the chocolate chip shelf. Soon, the brown sugar and the baking soda and the flour have joined the party and BAM! Chocolate chip cookies have appeared and I’m then pouring a glass of milk.

This is a prominent aspect of my DNA and I will probably never change. 

But, alas, other people do like other kinds of cookies. So, as the token chef amongst my friends, I have to put aside my chocolate chip tendencies and bake a variety. When a holiday season is underway, I find this easy and festive. 

Check out these white chocolate, cranberry bites of heaven. Your world just got remarkably better. 

Anyway. When it’s not a holiday season, my creativity tends to drop. Thankfully, my friends’ desire for cookies is at an all-time high, year round. 

Recently, I received a request for oatmeal raisin cookies.

Now, I know what you’re thinking. Oatmeal? Raisin? Those are the cookies that get picked last for gym class. Those are nobody’s favorites! Bleh!  

Since your inner five-year-old has spoken, let’s move on.  

I don’t have a go-to oatmeal cookie recipe, I needed one. So I called my mom. You know, as you do when you don’t know what else to do. (Hi, Merm!)  

She wisely told me to keep it simple and just use the recipe on the Quaker oats tub. Since I eat Quaker oats in atrocious amounts, I don’t know why I didn’t think of this before! Needless to say, with a few adjustments, the kind folks over at Quaker really helped me out.  

Here’s what you need:  

  • 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
  • 3/4 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) granulated sugar
  • 2 Eggs
  • 1 Teaspoon(s) vanilla
  • 1-1/2 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) ground cinnamon
  • 1/2 Teaspoon(s) salt 
  • 3 Cup(s) Quaker® Oats (I used old-fashioned because it's what I had, but you could also use quick oats)
  • 1 Cup(s) raisins

The ingrediants you see above are for the original recipe. I just had a few minor adjustments that I think really put these little morsels over the top to perfection! 

I tripled the vanilla and quadrupled the cinnamon. 

OK, you can pick your jaw up from the floor. Quadrupled sounds extreme, but cinnamon goes with oatmeal like the sun goes with Arizona -- you shouldn't really bother with one if you can't have the other, too. 

Instructions: 

Heat oven to 350°F.

In a large bowl, beat butter and sugars until creamy. 

Add eggs and vanilla, beat well. 

Most cookie recipes tell you to mix the dry ingredients in a separate bowl and then add the combination in with the wet ingredients. Honestly, I've found that to just dirty another dish I have to wash. So I pour my dry ingredients on top of my wet ingredients, lightly fluff them together, then dig in and stir the whole shebang. 

Add combined flour, baking soda, cinnamon, and salt. 

Add oats and raisins.

Place cookies onto an ungreased baking sheet. 

Bake 8 to 10 minutes or until light golden brown. 

AND BAM! Happiness in your mouth. 

These truly are a delightfully underestimated cookie. Since they are not overflowing with sweetness like so many desserts, there's a hearty element that really satisfies. I highly recommend them, even if you swear your loyalties to the chocolate chip clan. 

Happy baking!