Delicious Oatmeal Cookie Recipe

This is such a lovely recipe, I found it here years ago at Journey to Crunchville and wow – I went from someone who thought oatmeal cookies were a sort of punishment for people who really wanted Chocolate Chip to being a complete convert!

They are just so tasty and the secret is in pre-soaking the raisins in an egg & vanilla mixture for a few hours prior to baking – I mix up the egg & vanilla according to the recipe and then pop it in the fridge for a few hours. The house fills with the most wonderful fragrance when these cook and they are a big hit – even with those who normally do not like oatmeal cookies!

Ingredients

1 cup butter (225g), room temp
1 cup brown sugar
3/4 cup white sugar
2 eggs, well beaten
1 TBSP (yes tablespoon) vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinammon
1/2 tsp ginger (optional, I don’t use this)
1/2 tsp nutmeg
3 cups oatmeal (quick cooking or old fashioned, not instant)
1 cup raisins
1/2 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)

To prep: The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. I pop mine in the fridge – some leave it on the bench – just be mindful of the temperature of the room for safety on the egg yolk – stir from time to time.

Directions:

Preheat to 350 F – 175 C

Cream butter and sugars in a food mixer.

In a separate bowl combine flour, salt, baking soda, cinnamon, ginger & nutmeg. Stir the dry ingredients until well blended.

Add dry ingredients to creamed mixture and mix well.

Now add in the egg & raisin mixture and gently combine

Then add oatmeal (and chocolate chips/nuts if using) and combine gently until all mixed together.

Form into balls on a baking tray prepared with baking paper or well greased, gently press dough down with damp fingers.

 

Bake for 10 – 13 minutes. Let cool on tray for 2-5 minutes or until firm enough to transfer to wire rack.

It will make approx. 30 large cookies or 3-4 dozen small ones.

Store in an airtight container.

You can also easily freeze this batter – I usually make up double and freeze a large portion in an airtight container and thaw out when required.

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Thanks for stopping by – have a lovely day 🙂