Growing up I hated oatmeal cookies. I cared little for the texture and forget about the raisins. Lately though, my taste buds have apparently altered and I cannot get enough of them! This recipe is by far the best I have tried. Chewy and at the same time delicate, these are sure to receive rave reviews from whoever takes a bite. I personally prefer to add dried cranberries to the dough but raisins or walnuts would also be good.
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 2 tsp pure vanilla extract
- 2 cups flour (I used 1 c. all-purpose and 1 c. whole wheat, you can do one or both)
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 3 cups quick-cooking oats
- 1 cup dried cranberries
- Preheat the oven to 375°F.
- In a mixer, cream together butter, white sugar, and brown sugar.
- Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats.
- Either grease cookie sheets, put down parchment paper, or use a baking mat.
- Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
- Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.