When it comes to making cookies, I am generally not too adventurous. I make chocolate chip cookies throughout the year, and the shortbread and gingerbread at Christmas.
I never make oatmeal cookies.
I don’t know why I never make oatmeal cookies, maybe because I usually think they are too healthy to be a cookie. Or because they usually are so hard that they would make a better hockey puck than after school treat. I just never make them.
My friend Jane makes the best oatmeal chocolate chip cookies I have ever eaten. Whenever she has them out at her house, I usually eat about ten, I’m not even kidding!
And she uses really delicious/expensive Belgian chocolate…
When I was in England, I bought a bag of really soft oatmeal raisin cookies from the Tesco bakery. They were so delicious, with a hint of cinnamon.
I thought to myself, there is no way I can compete with Jane and her expensive chocolate, so I will try to make something better than Tesco’s.
I made them with lots of raisins, and lots of cinnamon. It gave the cookies a really nice texture, and flavor.
Here’s my recipe…
3/4 cup butter, softened
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins
Preheat your oven to 190 degrees C.
Put the raisins to soak in a bowl of warm water.
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture.
Stir in oats and remove raisins from water and stir in.
Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown.
Cool slightly, remove from sheet to wire rack. Cool completely.
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