Big Oatmeal Raisin Cookies


There have been many versions of oatmeal raisin cookies here over the years since they happen to be hubby's favorite, but this is my tried-and-true old stand by!  We eat a few fresh from the oven and the rest go into the freezer.  Did you know they taste every bit as good straight from the freezer? Oatmeal raisin cookies and a good cup of coffee...the perfect treat anytime of day!

  • 1 cup butter
  • 1 1/2 cups brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 3/4 cups flour
  • 3 cups old fashioned oats (large flake)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 cups raisins
  1. Preheat oven to 350°F. 
  2. Beat butter and brown sugar until light and fluffy. Add egg and vanilla; beat until combined.
  3. Add flour, oats, soda, salt and spices; beat until well blended.
  4. Using a cookie scoop, drop dough in large mounds onto baking sheets lined with parchment paper or lightly greased.
  5. Flatten cookies slightly.
  6. Bake for 10-12 minutes, until edges are golden but center looks soft.
  7. Remove from oven and allow to cool for several minutes on cookie sheet before moving to cooling rack.
Yield: 2 dozen large cookies

 

7 comments:

  1. I'm glad someone else likes cookies straight from the freezer! I have been trying to convince people to try this for years and they don't believe me! And oatmeal are one of my favourites. Yours are very similar to mine except for the nutmeg. Next time I make them I will try them with the nutmeg.

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    1. Thatt's why you can take them with you when you go ice skating! They tuck into your pocket and make a great snack out in the cold.

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  2. Made these this morning - yum! Thanks, Judy, for sharing a favorite recipe once again!

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  3. This is one of our favorite cookies too. We sometimes substitute chocolate chips for the raisins

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  4. I made these just now. I think it's missing baking powder. Is it suppose to have 2 tsp of baking soda? Thoughts?

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  5. Has anyone tried making them with leftover cooked instant oatmeal? Would they still be a soft cookie? Adjustments for liquid???

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