The often under-appreciated oatmeal raisin cookie. It is challenged in a world where people are either raisin-haters or raisin-lovers. It’s hard standing up to chocolate chip cookies that everyone loves.
Huh?! They just haven’t had these Better Oatmeal Raisin Cookies! These people are seriously missing out!
Oatmeal raisin cookies are THE cookie that reminds us of Grandma. The plump raisins and the aroma of hot cinnamon-raisin oatmeal filling the house as you open the oven door is irresistible. These warm, soft and chewy cookies are so “home”. I use Quaker Oats’ recipe for “Vanishing Oatmeal Raisin Cookies” and I’ve found that there isn’t a better recipe out there. The recipe never fails me. However, I’ve made them even better.“How could you possibly do that,” you ask? I took a hint from Snickerdoodles, peanut butter cookies and sugar cookies. I dip the cookie dough balls in sugar before I bake them. The sugar coating gives these cookies a glistening, crackled top that takes them to the next level. It’s the little things that make all the difference.
Tip: Better Oatmeal Raisin Cookie dough is quite sticky. I use a small ice cream scoop to make the cookie dough balls and drop them directly into the sugar. I then coat the balls in the sugar with my fingers and place them on a cookie sheet lined with parchment paper.
- ½ cup, plus 6 T butter, softened to room temperature
- ¾ cup packed brown sugar
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- 1-1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 3 cups quick oats, uncooked
- 1 cup raisins
- sugar for coating cookie dough balls
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a small bowl combine the flour, soda, cinnamon and salt. Set aside
- In a large mixing bowl, cream together the butter and sugars until smooth.
- Beat in the eggs and vanilla until fluffy.
- Gradually beat in the flour mixture.
- Stir in the oats and raisins.
- Using a small ice cream scoop, form cookie dough balls and drop into a small bowl of sugar.
- Rolls the balls in the sugar to coat completely.
- Place the cookies 2 inches apart on the cookie sheet.
- Bake 10-12 minutes, or until golden brown.
- Cool slightly, then remove the cookies to a wire rack.
- Cool completely.
- Store tightly covered.