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.
- 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
- Preheat oven to 350 degrees.
- Cream together the butter and sugar on medium speed until light and fluffy. Beat in the vanilla. Add the eggs one at a time.
- 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.
- 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.
- Cook for 1-2 minutes on a wire rack and then move to a wire rack to cool completely.
- Store in an airtight container - unless you’re my dad, then crack the corner open on said container so the cookies get even crisper.
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