Well summer is officially here! Memorial Day has come and gone and now we head into the hellish 100° F days of summer here in Arizona. But my light at the end of the blazing hot tunnel will be the fall, my favorite time of year, and those cool crisp evenings that will come in November. But before November hits August will get here and I will finally be going back to school… YEAH!! I have been accepted into the Diagnostic Ultra Sound Program at Gateway Community College, it took me two years to get in, and I can’t wait to start!
I know what your thinking… That’s great Raven I’m glad you got in but what does that have to do with cookies? Well these Classic Oatmeal Raisin Cookies are going to be going to college with me. These cookies are easy to make, have tons of flavor and lots of plump raisins. They will be the perfect study buddy. OMG I might as well start slapping them to my thighs right now because I see lots of studying in my future… sigh!
Classic Oatmeal Raisin Cookies
A oatmeal raisin cookie with a crisp exterior, a soft chewy center and lots of spice!
- 3 Eggs
- 1 C. Raisins
- 1 tsp. Vanilla extract
- 2 1/2 C. Flour
- 2 tsp. Baking soda
- 1 tsp. Salt
- 1 1/2 tsp. Cinnamon
- 1/4 tsp. Allspice
- 1/4 tsp. Nutmeg
- 1 C. Butter at room temperature
- 1 C. Packed brown sugar
- 1 C. Granulated sugar
- 2 C. Quick cooking oatmeal
- In a small mixing bowl beat together eggs and add in raisins and vanilla. Let mixture set in refrigerator for at least an hour, this will help rehydrate the raisins.
- In a medium bowl sift together flour, salt, baking soda and all spices and set aside.
- In stand mixer with paddle attachment add butter, granulated sugar and brown sugar and cream together, on medium-high speed for 5 minutes, until the mixture is light and fluffy.
- Reduce the mixer speed to slow and slowly add in the flour mixture, a small amount at a time.
- After the flour is fully incorporated add in the egg mixture and mix until well combined and then finally add in the oats.
- Chill dough in the refrigerator for at least an hour.
- Preheat your oven to 350°F, 325°F if using a convection oven.
- Scoop out 1 tablespoon of cold cookie dough and roll it into a ball place it onto a parchment lined cookie sheet and bake for 10-12 minutes until golden brown on bottom.
- Remove cookies from oven place them on a cooling rack until they cool to room temperature then store them in air tight container for up to a week.
(c) 2013 True Blue Baking. All Rights Reserved.
Well that’s it for this week. I hope everyone has a great weekend in the sun and please drop back by after you try these delish Classic Oatmeal Raisin Cookies and let me know how you liked them.
Until next time everyone… Enjoy!
This recipe featured at Alderberry Hill “Summer Recipe Features!”.