I’m going to warn you right now…there is no chocolate in this post today (gasp!). I know, right? Who am I?! I’m a self-proclaimed chocoholic! Yet when I find myself staring at a plateful of cookies, what do I choose? The oatmeal raisin. (Further proof I am too indecisive to have a favorite of anything).
The thin crunchy kind are pretty good, but I personally love a thick chewy cookie. And if I don’t get any chocolate in my cookie, there better be a lot of raisins to make up for it. Adding nuts would be good too, but I was trying to keep these classic. So classic I went straight to the Quaker box to get the recipe, with only a few tweaks.
The only downside to these cookies is that they’re easy to pretend they’re acceptable for breakfast. I mean…it’s oatmeal and raisins! What can be healthier than that?! I refuse to take responsibility for you eating one (or two. Or three…) on your way out the door in the morning.
The cookies aren’t overly sweet, which make them perfect for either an afternoon snack or to satisfy a sweet tooth. Even though there’s not any chocolate in these, they are tasty enough I think even the biggest chocolate addict would approve.
Chewy Oatmeal Raisin Cookies (recipe adapted from Quaker)
- 1 1/2 c flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 c softened butter
- 1 c lightly packed brown sugar
- 1/4 c granulated sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups oats (not quick oats)
- 1 cup raisins
- In mixing bowl, combine flour, soda, cinnamon and salt. Set aside.
- Cream butter and sugars together until fluffy. Add eggs and vanilla.
- Slowly mix in dry ingredients, just until combined.
- By hand, stir in oats and raisins.
- Bake at 350 for 8-10 minutes, or until edges begin to brown.
- Let cool on wire rack until storing in air tight container.