Mark's favorite cookies are oatmeal cookies. I have experimented with a LOT of recipes trying to find ones that get his seal of approval. It has been a lot of tweaking and testing and this is the recipe that he loves! I like my cookies slightly softer so, I either put "my" cookies in a separate container with a slightly damp paper towel (not touching the cookies though or they will get mushy) or, I microwave a cookie in a slightly damp paper towel for 5 seconds before I eat it - yum! Either way, these are pretty fabulous cookies!
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups oats, old fashioned
- 1 cup raisins
Steps
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Cream the butter and sugars until smooth. Beat in the eggs and vanilla and blend until creamy.
- In a separate bowl, combine the flour, cinnamon, baking soda, baking powder and salt and mix well.
- Stir the flour mixture into the creamed mixture on low only until blended. Add in the oats and raisins until just combined. Do not over blend.
- Drop by rounded teaspoonfuls (I use an ice cream scoop) onto the parchment lined baking sheets. It is preference but, I like to "smoosh" my down just a bit and make sure the sides are compact so they bake up in a round shape. Keep an eye on them as cooking times vary depending on your oven/elevation etc. I bake for 11 minutes on the center rack and sometimes rotate mid-way (I don't always remember to turn them). Remove the cookies from the oven and allow to cool for two minutes before transferring to cooling racks.
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