Old Fashioned Oatmeal Raisin Cookies
Old Fashioned Oatmeal Raisin Cookies are full of old fashioned oats and raisins with the perfect amount of sweetness. Refrigerate, slice and bake. Soft and chewy best describes this Old Fashioned Oatmeal Raisin Cookie with just the right amount of sweetness. This is a refrigerator cookie, meaning after you make the cookie dough you divide it in half, roll it into a cylinder in parchment paper and refrigerate it. Take it out of the refrigerator and then slice and bake them as needed. It doesn’t get any easier to have fresh, warm cookies when someone drops in or it is time for a cup of tea. You can also freeze this cookie dough, if you do you don’t even have to thaw it. Just slice it and place on a cookie sheet. Bake for 15 – 18 minutes. My grandmother is the one that taught me about icebox cookies. It seems as if she always had some cookie dough in the refrigerator. Her favorite one had dates and walnuts in it. It was put into a bread pan to shape it so they were pretty big cookies but they were so good. I think I get my sweet tooth from my grandmother. Desserts, cookies and breads have always been my favorites to make. Don’t get me wrong I love to cook but give me a new bread or cookie recipe and I am a happy girl! Back in the day when I worked as a pastry chef it was always a joke to just give me a big bag of flour and I’d be happy. You know what? They were right! I remember when I lived just outside of Boston one day looking at the map and realizing I could be at King Arthur’s Flour in less than 3 hours. I got in the car so fast, I think I also came home with at least one bag of every flour they make. Old Fashioned Oatmeal Raisin Cookies Author: Mary Ellen Prep time: 4 hours 15 mins Cook time: 10 mins Total time: 4 hours 25 mins Serves: 4 dozen 1 cup butter 1 cup brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla 1 1/4 cup flour 3/4 cup whole wheat flour - I used white whole wheat 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups old fashioned oats - not instant 2 cups raisins 1 cup butter 1 cup brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla 1 1/4 cup flour 3/4 cup whole wheat flour - I used white whole wheat 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups old fashioned oats - not instant 2 cups raisins Cream together the butter and sugars until light and fluffy, about 3 minutes. Add vanilla and eggs one at a time. When thoroughly incorporated add second egg. Scrape down sides of bowl often. Add the flour, baking powder, baking soda and salt. Mix well. Mix just to combine. Fold in oats and raisins. Cut 2 pieces parchment paper. Divide dough in half. Roll dough into a 1 1/2 inch cylinder. Wrap in plastic. Refrigerate for at least 4 hours. Preheat oven to 350 degrees. Slice into 1/2 inch rounds. Place on a greased baking sheet, about 2 inches apart. Bake until edges are golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container. Cream together the butter and sugars until light and fluffy, about 3 minutes. Add vanilla and eggs one at a time. When thoroughly incorporated add second egg. Scrape down sides of bowl often. Add the flour, baking powder, baking soda and salt. Mix well. Mix just to combine. Fold in oats and raisins. Cut 2 pieces parchment paper. Divide dough in half. Roll dough into a 1 1/2 inch cylinder. Wrap in plastic. Refrigerate for at least 4 hours. Preheat oven to 350 degrees. Slice into 1/2 inch rounds. Place on a greased baking sheet, about 2 inches apart. Bake until edges are golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container. Maybe you’d like to try? Peanut Butter Cookies Butter Riches Snickerdoodles