Vanishing Oatmeal Raisin Cookies
User Reviews
5
Vanishing Oatmeal Raisin Cookies
Description
These Vanishing Oatmeal Raisin Cookies start with creamed butter, brown sugar, and granulated sugar for a balanced sweetness and texture. Eggs and vanilla (sometimes increased for flavor) bind the mixture. Dry ingredients include all-purpose flour, baking soda, cinnamon (often used more generously), and optional salt depending on butter used. Rolled oats and raisins are folded in by hand to preserve their texture.
Portioning onto ungreased cookie sheets and baking at 350°F for 8 to 10 minutes creates lightly golden cookies that remain soft. Cooling them on the sheet for five minutes before transferring to a wire rack prevents breakage due to softness when hot. Once fully cooled, the cookies hold their shape well.
The use of large flake oats gives a hearty chew, while cinnamon and raisins add warm spice and sweetness respectively. These cookies store well at room temperature in sealed containers or may be frozen for longer keeping. Slight ingredient adjustments allow personalization to taste.
Ingredients
- 3/4 cup butter softened, plus 2 tablespoons
- 3/4 cups brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla Dad uses 2 teaspoons
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Dad uses 3 teaspoons
- 1/2 teaspoon salt optional if using salted butter
- 3 cups oats large flake
- 1 cups raisins Dad uses 1 1/2 cups
Instructions
- Preheat the oven to 350°F.
- In large bowl, beat together the butter and sugars until creamy. Add in the eggs and vanilla then beat until fully incorporated.
- Whisk together the flour, baking soda, cinnamon and salt in a medium bowl. Add into the butter mixture, mixing in completely.
- Add in the oats and raisins and stir in by hand.
- Drop rounded tablespoonfuls of dough onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown.
- Cool the cookies for 5 minutes on the cookie sheets; then remove to wire rack. If you move them too soon they will fall apart!
- Cool them completely in the rack. Store in a closed container at room temperature, or freeze them in a closed container for up to 3 months. (if they last that long, they won't.)
Notes
- The recipe suggests experimenting with increased cinnamon (up to 3 teaspoons) and raisins (up to 1 1/2 cups) for a more intense flavor.
- Handle the cookies gently when transferring from the baking sheet after just a brief cooling to avoid breakage due to softness.
- Store fully cooled cookies in a sealed container at room temperature or freeze up to three months for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 161mg | 7% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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