Related: No-Bake Oatmeal Chocolate Peanut Butter CookiesĬome to think of it, I don’t think I’ve ever had a bad oatmeal raisin cookie… but I must say, this recipe makes the best ones I’ve ever tried.Īs you know I could talk about recipes and food all day. The recipe is filled with staples you may already have in your pantry. Not everyone keeps raisins in the house, but if you do, you might not even have to run to the store to get ingredients. When a batch came out of the oven, I had to do a taste test!īut oats are healthy, right? So my full day of cookie munching couldn’t have been that bad… I told Megan from the Just Jill team that when I was baking these, they became my breakfast, lunch and dinner for the day. But after making these, I might make “oatmeal cookie gal” my new title. When someone sets out a cookie platter, I’m the gal that often reaches for the chocolate chip cookie ( have you tried my best-ever chocolate chip cookies?). They are my Dad’s favorite and my oldest sons too.When I think of the most classic of cookies, oatmeal raisin cookies are always near the top. Some of the best oatmeal raisin cookies I’ve ever had, this a recipe from my Mom and she’s been making them for as long as I can remember. Using a scoop, shape into 2-inch balls and place onto baking sheet. On low speed, stir in oats, flour, baking soda & salt. With electric hand mixer on medium-high, beat butter, oil, sugar, egg & vanilla in a bowl for 1 minute. Leaving the cookies on the tray for about 5-7 minutes after they come out of the oven so they firm up and hold their shape before transferring to a cooling rack. Line a baking sheet with parchment paper. Either way, it’s nice to have a cookie stash in the freezer! Sometimes I will form the cookie dough into balls and freeze to bake at a later time and sometimes I will bake the cookies and freeze them baked. I like to double a cookie recipe (you can never have enough cookies!) and save half for later. All of my recipes are already adjusted an altitude for 7,000 feet so you might need adjust a touch if you live at a high altitude. As I always recommend, use a bit less baking soda and/or baking powder than a recipe calls for. It’s easy to over bake cookies when you’re at altitude so take them out before they get too brown. The soaked raisins do need to sit for an hour so make sure to plan ahead when making these cookies!Īdding a little extra flour and using a mix of old-fashioned and quick oats are my tricks for baking at high altitude. Combine oats, flour, baking soda, baking powder, and salt in a separate bowl. Beat together butter, sugars, eggs, and vanilla in a large bowl with an electric mixer until light and fluffy, about 5 minutes. A heavy hand of ground cinnamon is key to balance the sweet raisins. Preheat the oven to 350 degrees F (175 degrees C). While a tad unconventional soaking the raisins in a mixture of beaten eggs and vanilla adds moisture to the cookies. The secret to these delicious cookies is soaking the raisins. Blame it on the dry air and high elevation. One of the biggest issues of high altitude baking is dry baked goods. THE SECRET TO THE BEST OATMEAL RAISIN COOKIES You’ll see why this high altitude cookie recipe is my go-to and often requested. Loaded with raisins, lots of cinnamon and the perfect ratio of flour and oats. You’ll rarely see me turn down a homemade cookie and will gladly eat one with with cinnamon and raisins or one studded with dark chocolate. Some swear by raisins and for others only chocolate chips will do. Who knew that a cookie could be so divisive? People either love or hate oatmeal cookies. Made time and time again and I’ve yet to find an oatmeal cookie recipe I like better! My tried-and-true recipe for High Altitude Oatmeal Raisin Cookies, this recipe is my oldest son’s favorite.
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