The Best Oatmeal Cookies Ever

I’m not a big oatmeal cookie fan. I eat oatmeal for breakfast nearly every day, but cookies?  I’ll take some good almond biscotti any day.  Still, when the husband mentioned that he hasn’t had a good oatmeal cookie in years, I thought it was time to hunt down a recipe. I found this one on Sugar Cooking, but originally it came from Journey to Crunchville.

Is it really the best oatmeal cookie ever? That’s for you to decide. I will go so far as to say it’s a really good recipe and I’d make it again. The cookies are crunchy on the edges but chewy in the middle. If you prefer yours crunchy all the way through, leave them in the oven for a couple minutes more.

I also switched up the recipe by soaking the raisins in 2 T. of rum, rather than in the egg and vanilla. I think it adds a lot more flavor.

Best Oatmeal Cookies  Ever:

Printer Friendly Recipe here

1 cup butter, room temp
1 cup brown sugar
3/4 cup white sugar
2 eggs, well beaten
1 TBSP (yes tablespoon) vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger (I left this out. I’m not a big ginger fan.)
1/2 tsp nutmeg
3 cups oatmeal (quick cooking or old fashioned, not instant)
1 cup raisins (soaked in 2 T. rum)
1/2 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)

To prep: The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. I just walked by a few times and stirred it while I waited. (Note: I soaked the raisins in 2 T. rum for 3/4 hour rather than in the eggs and vanilla for an hour or two. )

Directions:

Preheat to 350 F

Cream butter and sugars with mixer. In a separate bowl combine flour, salt, baking soda, cinnamon, ginger & nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Now add in the egg & raisin mixture. Then add oatmeal and chocolate chips/nuts and combine well. (I used walnuts, but no chocolate chips.) Form into balls on cookie sheet. Bake 10 minutes. (I like them crispier, so I baked them for 12-14 minutes.) Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.

Made about 3 1/2 dozen cookies, depending on how large you make them.

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