Classic Oatmeal Raisin Cookies

 

Classic Oatmeal Raisin Cookies

Connie Udby, Inspire With U
This recipe may be basic, but the flavor & texture will have you making them over & over again. After 40 years, I still love them as much as I did the first time I made them! Browning the butter gives them an even richer flavor, but that is optional. They are delicious either way.

Ingredients
  

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup butter (optional 1/2 of it browned)
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups oatmeal
  • 2-2-1/2 cups all purpose flour
  • 1-1/2 cups raisins

Instructions
 

  • Brown 1/2 cup butter if desired. Place butter in pan (light colored works best) on medium heat on stovetop. Stir constantly until it turns a golden brown. Cool in refrigerator for about half an hour, or brown up to several days in advance & store in refrigerator. Let it soften at room temperature before using.
  • Using electric mixer, combine butter & sugars until well blended
  • Add eggs & vanilla, blend well
  • Add dry ingredients & 2 cups of the flour
  • Stir in raisins by hand & add enough additional flour so the dough isn't sticky when you handle it
  • Refrigerate dough for an hour (optional). Cooling the dough helps prevent the cookies from becoming too flat.
  • Preheat oven to 350°
  • Make 1 test cookie. Roll desired amount into a ball, dip in sugar & place on cookie sheet lined with parchment paper or baking mat. Flatten slightly
  • Bake on bottom rack for approximately 4 minutes & move to middle rack for an additional 8-10 minutes.
  • If test cookie spreads too much & is flat, add additional flour
  • Bake remaining cookies. Let cool for a few minutes before removing from cookie sheet, & then place on wire cookie rack for complete cool down.

Notes

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I usually like cinnamon with all things raisin, but for whatever reason I have always made these without.  But, adding cinnamon or nuts is a nice option.
I love them loaded with raisins, but you can decrease the amount if you prefer.
The key with most cookies is to not overbake them.  That's why it's nice to make a test cookie.  That will also give you a better idea for baking time.
If they still end up spreading a little too much, use a small rubber scraper & gently push in around the perimeter of the cookies.  This must be done quickly & immediately after you pull them out of the oven.
Let me know how you like them!
Tried this recipe?Let us know how it was!

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