I decided to go with something simple, yet something I’ve never made in its entirety: Oatmeal Raisin Cookies. I decided to go with the tried-and-true recipe that is on the lid of Quaker Oats.
This is a tip I’ve seen on several videos for baking: if your recipe calls for using brown sugar and granulated sugar, whisk them together in a bowl before you mix them with the butter. This will make sure the sugars are evenly distributed before you combine them with the butter.
I modified this recipe a little bit by soaking the raisins in orange juice for 24 hours before putting them in the recipe.
I also made the cookies larger by using a 1.5 tablespoon scoop, and I set the timer for 15 minutes for these larger cookies. They still came out very chewy.
- 1/2 Cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 Cup firmly packed brown sugar
- 1/2 Cup granulated sugar
- 2 Eggs
- 1 Teaspoon vanilla
- 1-1/2 Cup all-purpose flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon salt (optional)
- 3 Cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 Cup raisins
- Heat oven to 350°F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Whisk together combined flour, baking soda, cinnamon and salt in a separate bowl. Add combined mix into bowl and mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.