Not every recipe is going to be avant-garde. 17-68: Oatmeal Raisin Cookies aren’t treading any new territory here, but that’s not always necessary. Sometimes, just doing a nice version of a classic is just as good, if not better.
Anytime’s a good time of year for these, but why not give them a go the next time you find yourself with some unexpected raisins or oatmeal. Hey, it happens.
A yield of 50 cookies seems like an overreach–they’d have to be awfully small. Plan more for approximately 32-36, depending on how large you make them.
I made these along with 17-46: Pumpkin Streusel Muffins and 17-53: Spiced Whole Wheat Muffins as part of a “fall” baked goods basket for the break room at work. These cookies were the second of the bunch to disappear.
Ingredients. I’ll be the first to admit I used the wrong type of oats. I wanted to get rid of them, and I figured it would be close enough. I found golden raisins at the dollar store, in case you didn’t want to spend a lot of time/money on this.
Sifting the dry ingredients together.
Sugar and butter to be creamed together in the stand mixer. I always liked brown sugar’s moldable qualities as opposed to white granulated sugar. No idea why.
Creamy buttery sugar.
Beaten egg to be added to creamed sugar butter.
All together now.
Cookie balls. I like to pull the dough out in small balls (about 1 oz) and roll them smooth before I put them on the sheet. It comes out looking more circular/flat than when you just drop them. It’s up to you what you want to do.
After baking. See how I said they’d be rounder/flatter? That might be from the weird oats too, though.
Cooling on the racks. They were pretty good, had a sweet flavor and weren’t super dense/thick like some oatmeal raisin cookies are.