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Of all the things in the world, why would I do a post about Oatmeal Raisin Cookies? Well, these are special cookies, to say the least. Some great things I’ve been told by people who’ve tried them: “I don’t even like oatmeal, and these are amazing!” “I’m not a big fan of raisins, but I could eat this whole container!”
If these lovely comments aren’t enough to get you to try this fantastic classic recipe, then I don’t know what else to tell you—except there’s no way in hell you can go wrong with cookies like these. Crunchy on the outside, tender in the center, and with just enough chew from the quick oats and raisins, these Oatmeal Raisin Cookies are sure to satisfy even the pickiest cookie crowd.
Oatmeal Raisin Cookies
This recipe is adapted from the 25th Edition of the Silver Palate Cookbook by Julee Rosso and Shelia Lukins with Michael McLaughlin. For a print copy of this recipe, click here.
12 Tbs. unsalted butter, plus extra for greasing the cookie sheets
½ c. granulated sugar
1 c. light brown sugar
2 Tbs. water
1 tsp. vanilla extract
2/3 c. unbleached all-purpose flour
1 tsp. ground cinnamon
½ tsp. salt
½ tsp. baking soda
3 c. quick-cooking oats
1 c. raisins
Preheat the oven to 350˚F. Grease two cookie sheets.
Make cookie dough. Cream the butter and both sugars until fluffy. Add the egg and beat thoroughly. Mix in the water and vanilla. Sift together the flour, cinnamon, salt, and baking soda; add to the egg mixture and mix well. Add the oats and raisins, and mix.
Form and bake. Form the cookies on the prepared cookie sheets. Bake until the edges are done but the centers are still soft, 15 to 17 minutes. Remove to a rack and cool.