I found this amazing Oatmeal Raisin Cookie recipe in the Joy of Cooking (my favourite cookbook ever!).
These cookies are so soft. So chewy. So delicious!
I think it’s the boiling and chopping up of the raisins that make this cookie so good!
And they’re perfect for lunches because they’re nut free and hearty!
|These are so tasty! Great for after school snacks with a glass of milk!
I love this recipe as well because it makes a huge batch of cookies!
A lot for eating, a lot for freezing for later! Gotta love that!
- 1 cup butter or margarine
- 1 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 2 1/2 tsp vanilla
- 1 3/4 cup flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Measure 1 cup raisins. Chop them up, and boil them in water for 1-2 minutes.
- Set aside to cool. Drain.
- In a bowl whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl beat together the margarine, sugars, eggs and vanilla.
- Combine flour mix and butter mix.
- Then add 3 1/2 cups oats (old fashioned rolled oats make a chunkier cookie, instant oats make a more chewy cookie)
- Add cooled raisins.
- Bake in a preheated 350 degree oven for 6-9 minutes.