These Old Fashion Oatmeal Raisin Cookies are delicious. With there crispy exterior and there soft chewy interior. They are by far one of my families favorites.
I have been making these Old Fashion Oatmeal Raisin Cookies for years, they are a family favorite. In fact my kids would always say that when they would walk in the door from a difficult day at school, and the smell of Oatmeal Raisin Cookies where in the air, it would actually make them feel so much better. Maybe that was just their way of getting me to make more. Either way I didn’t mind making them knowing how much they enjoyed them,
They are the perfect bite, with there soft chewy centers and there crispy exterior and just the right amount of sweetness to satisfy anyone’s sweet tooth. All in all the perfect cookie, in my view.
Ingredients For Old Fashion Oatmeal Raisin Cookies:
- Old Fashion Oats: When it comes to making Oatmeal Raisin Cookies, Old Fashion Rolled Oats is the way to go. Quick oats are great for a quick breakfast, but not what you want for an Oatmeal Raisin Cookie. Old Fashion Oats will hold there shape when cooked and they will also add a bit of chewiness to your cookie.
- All Purpose Flour: Is the ideal flour to use as long as you are not making a gluten free cookie. It will add to the chewiness of the cookie while also making it soft and tender.
- Wheat Germ: Has health benefits. It is a great source of fiber.
- Baking Soda: When baking soda is added to cookies, it gives them a chewy texture
- Baking Powder: Will produce a light and airy cookie.
- Ground Cinnamon: Adds a warm spiciness to the cookies.
- Salt: When you add salt to cookies it enhances there flavor.
- Unsalted Butter: Always use unsalted butter when baking. When you use salted butter, the salt content may vary resulting in a very salty cookie.
- Granulated Sugar: Aside from adding sweetness it also gives cookies a crispy texture.
- Brown Sugar: Will give cookies a slight Carmel flavor and aids in giving these cookies there soft chewy interior
- Eggs: Eggs are a binder and aid in holding the cookie together.
- Pure Vanilla Extract: Vanilla extract will add a richness to the cookie. I always make sure that I use pure vanilla extract and not imitation vanilla extract. It’s a bit more money but is well worth the extra expense.
- Raisins: Well they wouldn’t be Oatmeal Raisin Cookie without the raisins. Just make sure they are plump and fresh for your best results.
Tips For Baking:
- To achieve uniform cookies, scoop out dough by using a small ice cream scoop. Using an ice cream scoop will allow your cookies to all be the same size.
- Cook until slightly underdone. This will allow for a more chewy cookie. Once the tops just start to get golden remove from oven.
- Once you remove these cookies from the oven, tap the tray on the counter. This will give them the crinkled texture and helps them spread evenly.
- To get the cookies to look uniformly round, once you remove them from the oven, immediately place a large mug over them and gently swirl the cookies 2 to 3 times. Then you will have perfectly round cookies.
- Always use parchment paper when baking cookies. It will provide a non stick surface for the cookies to bake on and allows them to bake more evenly. Let’s not forget, it makes clean up so much easier.
Old Fashion Oatmeal Raisin Cookies
Ingredients:
- 1 Cup all purpose flour + 2 tablespoons
- 3 Cups Old Fashion Rolled Oats
- 1/2 Cup toasted wheat germ
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 2 Teaspoons ground cinnamon
- 1/2 Teaspoon salt
- 1 Cup (2 sticks) unsalted butter at room temperature
- 1 Cup brown sugar
- 1 Cup granulated sugar
- 2 Eggs
- 2 Teaspoons pure vanilla extract
- 2 Cups raisins
Instructions:
- Preheat the oven to 350º. Line a baking sheet with parchment paper and set to the side.
- Combine the flour, oats, wheat germ, baking powder, baking soda, cinnamon and salt to a large mixing bowl, then set to the side.
- To the bowl of a stand mixer fitted with a paddle attachment add the room temperature butter, granulated sugar and brown sugar and mix on medium speed until light and fluffy. Add eggs one at a time mixing between each addition. Add the pure vanilla extract and mix once again to combine.
- Pour the oat mixture into the wet ingredients and mix on low speed until just combined. Add the raisins and continue mixing until combined.
- Scoop out dough using a small ice cream scoop, ( mine is about 2 tablespoons ). Roll each dough ball between your hands then place them on the prepared baking sheet at least 2” apart, they will spread. Place in the preheated oven and bake for 13 to 14 minutes or until tops just start to turn golden and cookies are just about done ( it is ok if the cookies are slightly underdone ).
- Remove cookies from the oven and abruptly tap the cookie tray on the counter so that the cookies spread out evenly. Immediately place a large mug over the cookies and gently swirl 2 to 3 times to create a perfectly round cookie. Place cookies on a cooling rack to cool.
- Enjoy.
