Oatmeal Raisin Cookies

This classic cookie often doesn’t get the respect it deserves. When done right, it’s a bite of utter goodness that’s slightly chewy with a crisp edge and a gentle warmth of ground cinnamon embracing those plump, golden raisins baked into oatmeal nuttiness.

For all the years that Emily was in school I was a working Mom. So, doing something special to slide into her lunchbox was my way of letting her know I was thinking of her throughout the day. Many weekends we spent baking cookies and this is one of the recipes that made the rounds numerous times.

These vintage cookies are loaded with oats, sweetened with both granulated and dark brown sugars and luscious, golden raisins. Pops of flavor from pure vanilla extract and a heaping amount of spice from cinnamon push these oatmeal cookies into the category of irresistible! The raisins are certainly optional, but before you leave them out give them a try. I use golden raisins instead of the dark raisins. They meld beautifully into the cookies adding a subtle chewiness and a delightful note of flavor – it’s really worth tossing them into the mix!

Oatmeal Raisin Cookies are fast and so easy to make. This recipe makes dozens of cookies, so more than enough for a hungry crew. The dough will keep in the fridge for 3 to 5 days or you can flash-freeze rounds of cookie dough and have them on hand for any cookie emergency!

Whip up a batch for your favorite kid – no matter how old they are!

Oatmeal Raisin Cookies

2 cups flour

1 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 cup dark brown sugar, packed for measuring

1 cup sugar

2 extra-large eggs

2 tablespoons water

2 teaspoons pure vanilla extract

1 cup vegetable shortening

3 cups uncooked rolled oats – not instant

1 cup golden raisins

Preheat the oven to 350-degrees. Whisk the flour together with the kosher salt, baking powder, baking soda and cinnamon.

In a large mixing bowl, blend the sugars together then add the flour mixture and combine until well mixed about 1 minute. Add the eggs, water, vanilla extract, and shortening and beat on medium speed until the dough is smooth, about 1 to 2 minutes.

Using low speed, stir in the oats and the raisins then beat for about 1 minute or just until the oats and raisins are mixed into the dough.

Using a small ice cream scoop or teaspoon, measure out rounds of dough onto a baking sheet lined with a Silpat liner or parchment paper. Leave about 2” between cookies to allow for them to spread while baking.

Bake in a 350-degree oven for 12 to 13 minutes, just until the cookie dough no longer looks wet and the edges start to turn golden. Let the cookies cool on the baking sheet for about 5 minutes until they have cooled enough to set then transfer to a wire rack to cool completely.

For a crispier cookie, bake an additional 2 minutes. If you want a slightly thicker cookie chill the balls of cookie dough for about 15 minutes before baking. To freeze the cookie dough, scoop the dough into rounds and place them on a rimmed baking sheet. Freeze until firm, about 2 hours. Then bag the frozen cookie dough balls until ready to bake. No need to thaw before baking.

Makes about 5 dozen cookies.