How you cringe and ask, “what was I thinking?”
Yeah, I get it. Besides the fact that I wore Culottes and a too tight banana clip in my hair, I also made the solid fashion choice of pleated jeans (yes, they made those) and Hard Rock Cafe shirts, even though I wasn’t cool enough to have actually GONE to a Hard Rock Cafe.
Anyway, looking back on old pictures of yourself is definitely more fun for others that it is for you.
With that said, today I am sharing Oatmeal Raisin Cookies.
When I first started this website, I made them and shared them.
This was back before I knew about printable recipes, or picture taking, or anything that really applies to a baking website.
And back to old pictures…
I apparently liked to zoooooooom innnnnnn really close back then. So weird.
So today, since my original recipe most likely hasn’t seen the light of day since 2009, I decided these guys needed another shot.
Because I’ll tell you, it’s a killer recipe.
Honestly, they are some of my favorite cookies that I make. Imagine that, a raisin cookie is one of my favorites…
Shhhh, don’t tell.
Anyhow. Make these, they’re excellent.
Oatmeal Raisin Cookies.
You could totally use Quick Oats if that’s all you have. The only difference is Quick Oats are basically coarsely chopped oats, so they cook quicker. They are great in baking, honestly because your cookie might look a little more uniform than they do using an Old Fashioned or Rolled Oat.
I just happen to like the look and taste of the whole oats in these cookies. Up to you.
You could certainly use Craisins too. Or golden raisins…
I don’t like nuts in cookies, but you could use nuts is you want.
But honestly, try white chocolate in these. You’ll never go back.
I like to chill the dough before I bake them. I like the thickness it leaves the baked cookies when the dough is chilled, and also, the flavors combine and are just better if you give it an overnight.
BUT you don’t have to. They will taste great if you don’t chill the dough, but they will spread a bit more while they are baking, so just know that.
- 1 cup butter, room temperature
- 1½ cups dark brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp coarse sea salt
- 3 cups old fashioned oats
- 1½ cups raisins
- 1 cups white chocolate chips
- In stand mixer cream the butter and sugar together about 2 minutes until fluffy. Add eggs and vanilla and beat until combined.
- In separate bowl whisk flour, baking soda, sea salt, and cinnamon together.
- Turn mixer to low and slowly add flour mixture into butter mixture until combined.
- Slowly add in oats and mix until evenly incorporated.
- Finally add in raisins and white chips and stir until mixed in.
- Let dough chill for at least 2 hours (overnight is best)
- When ready to bake preheat oven to 350°
- Line baking sheets with parchment paper.
- Scoop dough out in about 2 Tbsp sized portions and place 2 inches apart on baking sheet.
- Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
- Let cool on baking sheet for 3 min and transfer to cooling rack.
Also, you don't have to let the dough chill, but cookies may spread more if you don't. I prefer the dough to chill, as I find the flavors come together better and also, the cookie bakes nicer, in my opinion.