Favorite Oatmeal Cookies

Favorite Oatmeal Cookies

I love cookies.

I appreciate all kinds of cookies, but it's the oatmeal cookie and the peanut butter cookie that remain my all time favorites,  Nevertheless, I don't think you'll ever see me turn down a brownie, a jelly thumbprint, or a coconut macaroon, grins.

I'm particular about my oatmeal cookie--it has to be big, chewy, moist, and stodged with raisins.  And it shouldn't, at least in my mind, have a lot of spices.  I like simple and straightforward.  Keep it sweet and simple ♥

So, here's a sweet and simple recipe that has become my favorite.  It's an excellent keeper.  If stored in an air-tight container, these will stay moist for a week.  Perfect for a lunch snack, sweet tooth attack, or if you're Sweetie Pie, a breakfast dessert.  I totally think he has the right idea.

OATMEAL RAISIN COOKIE

1/4 cup water, hot
 2 cups raisins

1 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1 1/4 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking soda

Preheat oven to 350 degrees Fahrenheit

In a small bowl soak the raisins in the hot water maybe for a half hour or so.  Allow to cool down.  Reserve all.

In a large bowl, or the bowl of your mixer, cream the butter and sugar together.  Add eggs and beat well.

Measure out the water from the raisins, adding any additional cool water to equal 1/4 cup of liquid.  Add to the creamed mixture along with the vanilla and mix. 

Combine the dry ingredients in a separate bowl and gradually add  to the creamed mixture.

Add raisins.  Stir well.

Using a cookie scoop or a tablespoon rounded with the batter, place the dough about two inches apart on an ungreased baking sheet.  Bake for about 12 to 14 minutes or until lightly browned.  If you allow them to get too brown they will be less soft but still delicious.

Cool and take two, one for each hand!

This recipe made 3 dozen good sized cookies; I used a 1/8 measuring cup to measure out the dough and slightly flattened them on my parchment lined baking sheet.

COOK'S NOTES:   Recipe can easily be doubled if you want a huge batch of cookies.