I have to back up a couple weeks here on these cookies. The grocery store here has some of the best oatmeal raisin cookies I’ve ever had in my life. 2 weeks ago, someone let me try them. The cookies are so soft, cinnamon-y, and they have a maple glaze on them. They literally melted in your mouth.
The only sad part about them is, that they come in a plastic container of 12. No way in hell am I going to buy a package of 12 cookies, because I’ll just sit there and eat them all. Everyday for the last 2 weeks, I’d walk by those cookies wanting to buy them. Everyday, I’d slap my hand and say “No Jenna, you don’t need those cookies.” So what does my food blogging self do? I make them of course! I went home and did a google search for soft oatmeal raisin cookies and this is the recipe that I found. They may be even better than the ones that the store has! Homemade anything is better than the store right?
For the glaze – 1 cup of powdered sugar, 1 tablespoon of soft butter, 1/4 cup of maple syrup and 1 tablespoon of milk
I made some cookies with the glaze and some without. Either way, they were still good!
- 1 cup raisins
- 1 cup butter (softened)
- 1 1⁄2 cups brown sugar (packed)
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon cinnamon
- 2 cups oatmeal (quick cooking oats)
- First, you put the raisins in a small pan of water uncovered and cook till puffy.
- Put in strainer to drain and cool.
- (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
- Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
- Last, add the raisins.
- With a spoon, mix them in ever so lightly.
- Drop by teaspoonfuls on lightly greased cookie sheets.
- (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
- Bake them between 350*-360* for 8-9 minutes.
- Take them out before they get brown!
- Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
Notes: I have made these with old fashioned oats and they still turn out great. Leave them sitting on the baking sheet for awhile, because they might not look like they’re done yet. They continue baking on the sheet after you pull them out. Once you can lift them without breaking them apart, then trasnfer them to the baking sheet.