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Chewy and Plump Oatmeal Raisin Cookies

I share you with you a Cookie recipe, for an Oatmeal Raisin Cookie that stays moist, plump and chewy. Great with a glass of milk, on a fall day, or any day.

My plump, chewy, Oatmeal Raisin Cookies are a favorite of everyone that has devoured them. Perfect for anytime and a great tail-gate party addition. Special notes about my recipe: *Baking raisins can be found in the baking aisle of your supermarket. They are sold in 1 cup red foil pouches by Sunmaid, and are plump and very moist. **I use air-bake insulated sheets for all my cookie baking. I line my sheets with parchment/baking paper. This allows for even baking and perfect cookies every time.

Recipe:  ANNIE'S OATMEAL RAISIN COOKIES

1 3/4 Cups butter, softened

1 1/2 Cups firmly packed light brown sugar

1 Cup granulated sugar

4 lg. eggs

2 tsps. pure vanilla extract

3 Cups all-purpose flour

2 tsps. baking soda

2 tsps. ground cinnamon

1 tsp. salt (optional)

6 Cups regular, old fashioned, plain oats (I use Quaker)

2 Cups baking raisins*

In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Be patient.

Add eggs and vanilla extract and beat well.

In another bowl combine: Flour, baking soda, cinnamon and salt, and mix well.

Add the combined flour mixture to the butter mixture, 1/3 at a time and mix well after each addition.

Add oats and raisins and mix well. (I do this by hand with wooden spoon or my own two clean hands, the best tools a cook can have, your own two clean hands).

Cover bowl and allow to sit at room temperature for about 1 hour. (This gives the oats a chance to absorb moisture from butter and raisins and makes your cookies plump and chewy.

Heat oven to 350 degrees.

Using a cookie scoop, drop scoopfuls (or rounded tablespoonfuls) of dough onto ungreased (or baking paper lined) cookie sheets**, about 2 inches apart. Bake on center rack of oven for 9 - 11 minutes, or until just lighty browned and dry on top. DON'T OVERBAKE.

Remove from oven and let sit on sheet 1 minute. Remove cookies from sheet to wire racks to cool completely.

Recipe makes about 6 - 7 dozen cookies. Store cookies in an airtight container, with waxed paper between layers.

***Note: You can add 2 cups of your favorite chocolate chips to the recipe, if desired. I do that sometimes, to change it up a bit and everyone loves them!

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Terri Miles October 08, 2011 at 01:39 AM
I've seen people go nuts over these cookies first-hand. They are incredible!

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