Brown Sugar Oatmeal Raisin Cookies

I’ve mentioned before that my dad’s favorite cookies are oatmeal raisin.  Earlier this year, I tried and posted the Pioneer Woman’s brown sugar oatmeal cookies and just knew I could turn them into Oatmeal Raisin.  So for my dad’s birthday last year I went for it and made Brown Sugar Oatmeal Raisin cookies.

The extra richness and hint of molasses flavor from all the brown sugar really complemented the raisins. I also added a little cinnamon.  I think I’ve hit on a keeper recipe for making Dad oatmeal raisin cookies.

Here’s what you need:

Start by creaming the brown sugar and butter together until light and fluffy.  It takes about 3-5 minutes, so this is when I’m glad to have a Kitchenaid mixer. While this is beating it’s a good time to measure the dry ingredients.

Add in the vanilla and the eggs one at a time.

Gradually stir in the dry ingredients.

Then the oatmeal, just until combined.

And finally, stir in the raisins.

Try not to eat [too much of] the cookie dough.

Scoop onto parchment lined cookie sheets using a cookie scoop or a tablespoon.

Now bake at 350 degrees for about 10-12 minutes until lightly golden brown.  The cookies should be soft and chewy.

Or if you’re making them for my dad, leave them in for another 5 minutes or so until they are a deep golden brown.  These ones will nice and dark and crispy.

Cool for 1-2 minutes on the pan and then move to a wire rack to cool completely.

However you like your cookies, golden & chewy or dark & crispy this is a definite recipe to try.  Thanks Pioneer Woman for inspiring me to try all brown sugar in oatmeal raisin cookies.

Gravel & Dine

Brown Sugar Oatmeal Raisin Cookies

A rich molasses-ey flavored oatmeal raisin cookie.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 36

Course: Bars, Cookies &amp

Ingredients Method

Ingredients

  

• 1 cup 2 sticks salted butter, softened
• 2 c dark brown sugar
• 2 t vanilla extract
• 2 eggs
• 1 c flour
• ½ c white whole wheat flour
• 1 t salt
• 1 t cinnamon
• ½ t baking soda
• 3 c quick one-minute oats
• 1-1/2 c raisins

Method

 

1. Preheat oven to 350 degrees.
2. Cream together the butter and sugar on medium speed until light and fluffy. Beat in the vanilla. Add the eggs one at a time.
3. Mix together the flour, salt, cinnamon, and baking soda. Gradually add to the creamed sugar mixture. Add the oats and mix until combined. Stir in the raisins.
4. Drop by tablespoonful about two inches apart on a parchment lined cookie sheet. Bake for 10-12 minutes until lightly golden for a soft and chewy cookie. Bake for 15-17 minutes until dark golden for a crisp cookie. Or just bake them until they are your desired color and crispiness.
5. Cook for 1-2 minutes on a wire rack and then move to a wire rack to cool completely.
6. Store in an airtight container - unless you’re my dad, then crack the corner open on said container so the cookies get even crisper.