When it comes to cookies, these are definitely in the top four of favorites.
Chocolate chip, snickerdoodles, and peanut butter seem to be just as popular – unless you just love oatmeal & raisin (which I do).
The secret tip to these amazing cookies is the spice I use. Instead of cinnamon I also add pumpkin pie spice. It gives the cookie amazing flavor.
The other IMPORTANT tip is to remove the cookies from the oven two minutes before they are done. This allows them to continue baking out of the oven without drying the cookies.
Let’s talk raisins. Some people like raisins and some do not. If so, make the recipe, but omit the raisins in one-half of the batch. Now you have happy tasters with raisin lovers and those who do not.
You can also substitute the raisins with chocolate chips or dried cranberries. Actually, you can cut up any dried fruit and add into the recipe.
Enjoy this recipe! Let me know in the comments how the recipe turned out.
Moist and Chewy Oatmeal Raisin Cookies
- 1 Cup butter 2 sticks
- 1 Cup granulated sugar
- 1 Cup brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 Cups flour
- 1 tsp salt optional
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3 Cups instant oatmeal
- 3/4 Cup raisins optional
- PreHeat oven to 350 F degrees (170 C)1. In a large bowl, mix butter until creamy.2. Add sugar and mix well.3. Add brown sugar and mix.4. Add eggs and mix well.5. Add vanilla and mix.6. In separate bowl, add flour, salt, baking soda, and spices. Mix until all incorporated.7. Pour flour mixture into butter/sugar mixture. Mix well.8. Add oatmeal and mix in well.9. Add raisins (optional)10. Line cookie sheet with parchment paper, or oil cookie sheet. Place golf ball size spoonfuls of dough 1 inch apart from each other.11. Bake 11 minutes or until almost completely baked. You will see that the wetness of the cookie has left, but not completely browned.12. Take out of oven but keep on cookie sheets until cooled.
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