In defense of oatmeal raisin cookies

Oatmeal raisin cookies have a bad reputation. Have you ever heard the phrase, “Oatmeal raisin cookies are the reason I have trust issues?” People get excited thinking it’s a chocolate chip cookie only to discover it’s a dry flavorless store bought oatmeal raisin cookie that has sat around for awhile. Well, this recipe will forever alter your opinion of America’s least favorite cookie.

These are plump and full of flavor. Oatmeal raisins have always been my favorite, partly due to the fact that I can justify it as healthy. I mean, it’s basically oats, right? That said, it is completely legitimate to eat these for breakfast.

I stayed true to raisins this time, but dried cranberries and white chocolate are also good. My favorite version is dried bing cherries with dark chocolate. Just omit the raisins.

I also add a dash of nutmeg and go a little heavy on the cinnamon. Finally, it is very important to refrigerate the dough for a few hours before baking if you want a plump cookie. It’s worth the wait. I use to make a batch in the morning before work and then bake them that evening. You can also freeze scoops of the dough for a nice little anytime treat.

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Recipe via Smitten Kitchen

INGREDIENTS

1 stick butter
2/3 light brown sugar
1 egg
½ tsp vanilla
¾ cup flour
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1 ½ cups oats
¾ cup raisins

DIRECTIONS

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins.

At this point you can either chill the dough and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. Heat the oven to 350°F before you scoop the cookies.

Bake them for 10 to 12 minutes, taking them out when golden at the edges but still a little undercooked-looking on top.

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