I love oatmeal raisin cookies. LOVE. But I'm kind of an oatmeal raisin cookie snob. They must be soft and chewy, with emphasis on the chewy. The edges should be oh-so-slightly-crispy to complement the chewiness. Nuts are okay, I guess, but I really just want raisins in mine. Nuts mess up the chewy experience. Dried cranberries are great, too - the more chewy goodness, the better! (Are we seeing a theme here?!)
A little soup 'n salad cafe back home in Fort Collins, Colorado, called Spoons, makes the best oatmeal raisin cookies. Trouble is, Fort Collins is a long commute from Pittsburgh for a cookie.
So I set out to find thee perfect recipe for thee perfect oatmeal raisin cookie. Turns out, that recipe was no further than a cookbook in my own kitchen. I'm not sure what the magic is, but I have a sneaking suspicion it's the butter and sugar.
This recipe is copied directly from my Taste of Home Cookbook, and the recipe was contributed by some lady named Jan, from Missouri. Thank you, Jan from Missouri. You made this Hungry oatmeal-raisin-cookie-loving Dancer very happy!
Hungry Dancer bakes Jan's Chewy Oatmeal Cookies
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla extract
1-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
3 cups old-fashioned oats
1 cup raisins (*the recipe calls for 1/2 cup, but I like my cookies loaded)
1. In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla.
2. Combine flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and raisins. Drop by the rounded tablespoonfuls 2-inches apart onto an ungreased baking sheet.
3. Bake at 350 degrees for 10-12 minutes or until golden brown. Let stand for 1 minute before removing to wire racks to cool.
Makes 4 dozen.
Serve with cold milk!