CHEWY OATMEAL RAISIN COOKIES
Chewy Oatmeal Raisin Cookies – sure to be a hit
This best baking recipe makes a chewy oatmeal cookie that gets chewier the longer it stays in the cookie jar or tin. Around our house that doesn’t happen very often.
I like to add either raisins, craisins (dried cranberries), chopped dried apricots or dates, chopped nuts or a combination – up to 2 cups. The dried fruit adds a natural sweetness to the cookies, so it’s okay to cut back on the sugar a bit.
You’ll notice that I’ve also included the no calorie sweetener amounts for those of you who like to use that alternative. Our favorite brand is Splenda as decided by my family in a taste test.
These cookies are a family favorite year round. Hope you’ll enjoy these at your house.
Chewy oatmeal cookies that get more moist and chewy the longer they are in a cookie jar. Choose favorite dried fruit to add to recipe.
Ingredients
- 1 cup soft butter
- 3/4 cup white sugar (3/4 cup Splenda)
- 1 cup brown sugar (1/2 cup Splenda brown sugar blend)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 2 teaspoon baking soda
- 3 cups oatmeal
- 2 cups raisins, craisins, or another family favorite (chocolate chips work well too)
Instructions
- In mixer bowl, cream butter and brown and white sugars (or substitutes) until fluffy.
- Add one egg at a time and then vanilla, beating well after each addition.
- Mix together flour and baking soda – no need to sift. Add to butter and egg mixture, mixing well. Add oatmeal gradually until well absorbed into the mixture.
- Add dried fruit, nuts, chocolate chips to the dough.
- Drop by teaspoonfuls onto ungreased cookie sheets about 2 inches apart (they spread during baking).
- Bake at 350°F for 13 to 15 minutes until golden brown.
Notes
Preheat oven 350°F before beginning to assemble ingredients.
Category: Cookies & Squares
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