Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are one of my top 5 cookies, maybe not number 1, but they’re up there. Part of the reason is I believe you can definitely get away with eating a few of these for breakfast and call it a well-rounded meal! I had to hold myself back from saying “without feeling guilty” because eating food that’s good for your soul should never make you feel guilty.

I’ve had a lot of different type of Oatmeal Raisin Cookies in my day and found that they either didn’t have enough spice or not nearly enough raisins!

Well, I am happy to say that I have solved that problem. These ones are perfect, in my humble opinion. Soft. Flavourful. Oat-y. Not only are these delightful cookies full of wonderful cinnamon and nutmeg flavours – I also use equal amounts of raisins to flour!

I know I could insert a long anecdote here about eating warm cookies from the oven as a child on an early Saturday morning – but you aren’t here for that. So let’s get down to business!

This recipe yields about 14-16 cookies.

Ingredients: 

1 cup of flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
1 tbsp honey
1 egg
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 1/4 tsp vanilla extract
1 1/2 cups large flake oats
1 cup golden raisins

Directions: 

  1. Preheat oven to 350°.
  2. Whisk together dry ingredients (flour, baking soda, cinnamon nutmeg and salt) in medium sized bowl.
  3. In large bowl, cream together butter, brown sugar and granulated sugar using a rubber spatula (or whatever). Mix in egg, honey and vanilla.
  4. Slowly mix dry ingredients into the wet, combining as you go.
  5. Stir in oats.
  6. Stir in raisins.
  7. Plop spoonfuls onto cookie sheet lined with parchment paper (equal sizes). You will need to do more than one batch. I typically do 6-8 cookies per baking sheet depending on size.
  8. Pop in oven on middle rack.
  9. Bake for 10-12 minutes, until bottom golden brown.
  10. Let cool on cookie sheet for a few minutes before transferring to cooling rack. They will be soft and you may think they are under cooked, but do not fret – they are perfect.
  11. Consume.

Have you tried these – what do you think?

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