Monday, September 15, 2008

Best Ever Raisin Oatmeal Cookies

A dear blogger friend allowed me to post her recipe for her special Oatmeal Raisin Cookies. I baked a batch and truly they were spectacular. As I have noted before...I like a cookie that is moist on the inside but stable enough on the outside to be portable...for lunches. These do the trick. Try them and thanks...Elizabeth.


Elizabeth's Oatmeal Raisin Cookies
  • 3 eggs, beaten
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 1 cup butter
  • 1 cup packed brown sugar (As you can see from the pic...often I substitute, cup for cup, 'Splenda made for baking' brown sugar)
  • 1 cup white sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 2 cups rolled oats
  • 1/4 cup walnuts (optional)
Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour. (This is the secret to cookie's extra yummy-ness!)
  1. Preheat oven to 350 degrees F
  2. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
  3. Drop by teaspoonfuls onto an unprepared cookie sheet (Okay...I admit...I have been converted to parchment paper from the gals here at MGCC....gotta love it!). Bake for 10 minutes, or until lightly browned.

8 comments:

  1. I love raisin oatmeal cookies. These look wonderful Trish! Great pics and don't you just love that cooling rack?

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  2. Hmmm...Yes. I personally believe that the cooling rack is about 50% of the success on any baking. Grin....yep...I think this recipe is a real winner!

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  3. These cookies sound delicious! I'll have to give it a try! Thanks for the recipe.
    Hugs~Kelly

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  4. does this slenda brown sugar really have no after taste. i have baked with the regular splenda and i must say it really is not my favorite, it gave an aftertaste, just curious.

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  5. Hm...I have never noticed...even in the regular Splenda. Perhaps I am used to it. I have learned to use it more and more as diabetes is a factor for those I bake and cook for. Try the brown sugar blend...and it is a blend so it might taste better.

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  6. MMmmmm! It's looks delicious! I love your blog...wonderful recipes...Thanks for sharing them. Thanks for stopping by and left me asweet comment...sorry I'm late getting back to you. It's been a busy week. I will be back...put you on my roll list..Ktherinellen

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  7. My daughter, home from college for the weekend, wanted to make Oatmeal cookies. When I saw the name on the recipe I knew we had to choose this one.

    Wow! We made the right choice. These were wonderful.

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  8. tried them there wasnt enough liquid???how come?

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