Oatmeal Raisin Cookies

A recipe classic, oatmeal raisin cookies fit about any occasion. For those who are not raisin lovers, chocolate chips make a great substitution. I have two Oatmeal Raising Recipes that I turn to. As my “go to” recipe, I use this Land O’ Lakes recipe. It has always yielded a tender cookie that remained soft even a day or two after it is baked. The second is a favorite of my husband and oldest daughter. The only drawback (if you would call it one) is that you need a little pre-prep time. It is a wonderful recipe though (recipe post to come).

Oatmeal Raisin Cookies

From Land O’ Lakes

  • 1 1/2 cups firmly packed brown sugar
  • 1 cup butter, softened
  • 2 large eggs
  • 2 tsp water
  • 2 tsp vanilla
  • 2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt*
  • 2 cups quick-cooking oats
  • 1 cup raisins

Heat oven to 350°F.

Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, water and vanilla; continue beating until well mixed. Reduce speed to low. Add all remaining ingredients except oats and raisins; beat until well mixed. Stir in oats and raisins.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 11 minutes or until lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. 

Makes about 4 dozen cookies

*If you use unsalted butter, as I do, increase to 1 tsp salt