Oatmeal Raisin Cookies
Oatmeal raisin cookies are one of the classics.
Whether you like yours crunchy, chewy or soft, I think we can agree —
Oatmeal raisin cookies are delicious!
This particular recipe makes a soft cookie, which compliments the crunchy walnuts and chewy raisins perfectly.
I used whole wheat flour, but you can substitute with all purpose.
If you’re feeling adventurous and creative, I found a great resource on NPR.org which demonstrates the results of using, for example, brown sugar versus granulated sugar or baking soda versus baking powder.
I haven’t tested the theories, but doing so sounds like something I should try!
ENJOY! – The Recipe Wench
Whole Wheat Oatmeal Raisin Cookies
|Prep time||10 minutes|
|From book||The Great American Bake Sale by Alison Boteler (1991)|
- 2-1/4 Cups whole wheat flour (all purpose flour can be substituted)
- 2 Cups dark brown sugar (firmly packed)
- 1 Teaspoon baking soda
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon salt
- 1 Teaspoon cinnamon
- 1 Cup butter, softened (2 sticks)
- 2 eggs
- 2 Cups oatmeal (quick cooking)
- 1 Cup coarsely chopped walnuts
- 1 Cup raisins
I substituted whole wheat flour for the all purpose flour in this recipe and am very happy with the results. You can also substitute chocolate chips for the raisins -- or use a combination of the two! Be sure not to over cook these cookies so that they remain tender and delicious!
ENJOY! - The Recipe Wench
|Preheat oven to 350ºF |
In large bowl, mix flour, sugar, soda, salt, cinnamon, butter, eggs and vanilla until smooth.
Stir in oatmeal, nuts and raisins.
Drop dough by (generous) tablespoon onto ungreased cookie sheet.
Bake 10-12 minutes.
Allow to cool slightly before moving to wire rack to cool completely.
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