Oatmeal Raisin Cookies

Today is a grey rainy day. Despite the 30+ temperatures (including humidity), rainy days always make me crave oatmeal cookies. My dad used to make them on cold afternoons following the age old recipe on the side of the Robin Hood Large Flake Oats bag. Now they were pretty good, but as I got older and a damn sight pickier, I found that they left something to be desired. I still can’t quite put my finger on it, maybe it was just time to move on, but they no longer satisfied me like they used to. So I started on the quest of finding a new recipe that would wow my tastebuds. As I quickly found out, the oatmeal cookie is one of the hardest one to master. It’s godda be moist and gooey with a slightly crisp bottom and a very ‘old charm’ kind of flavour. By that I mean it’s got to have the simple, basic flavours that let you imagine that the first settlers in Canada would make these on a cold, wintery night. Not that they would have had the resources or time to bake, but we can imagine right?! There are a ton of recipes out there that are really good, but I was looking for one that knocked my socks off. Eventually I settled on the one I’ve posted here. They are still a nice and simple cookie that throws me back to the days I was leaning about les filles de roi and never fail to give me a comforting ‘mmhhhhhhh’ feeling. I doubt my dad will think they beat out Robin Hood, but I’ll just chalk that up to generational difference!

If you are feeling adventurous, try making these bad boys with dried cranberries. SOOO GOOD!! They completely transform the cookie, but in a good way. Definitely worth trying.Makes 45-50 cookies

  • 1 cup unsalted butter
  • 2 large eggs
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tbsp vanilla
  • 3 tbsp milk
  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 cups large flake oats
  • 1 cup raisins or dried cranberries
  1. Take the butter out of the fridge. You want it to be nice and soft before you beat it.
  2. Preheat the oven to 350F.
  3. Line at least 2 cookie sheets with parchment paper.
  4. In a medium bowl, mix the flour, salt, baking powder, baking soda, and cinnamon and give it all a good stir.
  5. In a large bowl, cut up the (hopefully) softened butter.
  6. Add the sugars and beat until nice and fluffy.
  7. Next, add the eggs and the vanilla and beat beat beat.
  8. A third at a time, mix and then beat the flour mixture into the wet batter. You’ll want to stir to slightly incorporate the flour to avoid a flour explosion all over your kitchen. Very┬áhard to clean up!
  9. Mix the oats and raisins in a separate bowl then add them to the batter. Now you can ditch the beaters in favour of a hefty wooden spoon. Hefty being key. I have lost spindly wooden spoons to this batter. Stir, folding the batter over at first, until the oats and raisins are evenly distributed. This may take some muscles.
  10. Now you can exchange your wooden spoon for two teaspoons to spoon the batter out into teaspoon sized piles onto the prepared cookie sheets. Place the cookies about 1 inch apart. The average cookie sheet can fit 3 cookies astride.
  11. Wash your hands.
  12. Roll the teaspoon sized chances into lovely little balls. This may seam like an unnecessary step, but it will help the inside of the cookies stay nice and gooey. Which is good!
  13. Bake the cookies for 10-12 minutes rotating once during cooking if your oven bakes unevenly.
  14. Allow to cool then pour yourself a glass of milk for dunking and enjoy :) There is not much better than a warm oatmeal cookie dunked in a cool glass of milk. yummy!
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