Oatmeal raisin cookies. These cookies are easy to make and so delicious! Is there anything better than a soft, thick, and chewy cookie? This moist and chewy oatmeal raisin cookie recipe makes the best version of an old favorite.
Oatmeal Raisin Cookies are hard to beat.
They are great for breakfast, as a snack.
You've made oatmeal-raisin cookies before, so why try these?
You can have Oatmeal raisin cookies using 12 ingredients and 3 steps. Here is how you cook that.
Ingredients of Oatmeal raisin cookies
- It's of Cookies.
- Prepare 1 1/2 cup of Old fashion oats.
- You need 1/2 cup of All-purpose flour.
- Prepare 1/2 cup of Raisins.
- Prepare 1 tsp of Pure vanilla extract.
- It's 1/2 tsp of Baking soda.
- Prepare 1/4 tsp of Salt.
- You need 1/3 cup of Light brown sugar.
- You need 1/4 cup of Granulated sugar.
- Prepare 4 1/2 tbsp of Unsalted butter.
- Prepare 1 of Egg.
- You need 1/2 tsp of cinnamon (optional).
Her oatmeal cookies usually included walnuts and raisins, though you can skip either if you want. The cookies will keep for several days in an airtight. A friend gave me the recipe for these cookies many years ago, and they're as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly.
Oatmeal raisin cookies instructions
- Cream butter and both sugars together until combined..
- Add in the egg, vanilla extract, cinnamon, baking soda, and salt. Mix well..
- Lastly, add in the flour, oats, and raisins. Bake at 350°f for 12 to 15 minutes. This recipe should make at least 18 cookies (depending on size).
The best Oatmeal Raisin Cookie recipe ever!! These cookies are extra moist, soft & chewy! If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Discover a fun and delicious way to enjoy oats with our easy and delicious Vanishing Oatmeal Raisin Cookies recipe made with your favorite Quaker® products. How to make oatmeal raisin cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla.