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Oatmeal Raisin Cookies, The Old-Fashion Way

Posted May 25 2010 4:05pm
You might have heard me mention that most of my neighbors don't like to cook, even if it's semi homemade or processed cooking. Anyway,there is one neighbor who likes to bake and one day she brought over a stack of her Giant Old-Fashioned Oatmeal Raisin Cookies. They were the best oatmeal raisin cookies I ever had and of course I asked her for the recipe.

me want cookie... I finally got a chance to try the recipe and they turned out great so I thought I would share the recipe with you. They are so chewy just like an oatmeal-raisin should be and you won't be able to stop at one. The only thing different is my cookies did not turn out as giant as the cookies my neighbor brought over. I was using an ice scoop to measure out my cookie dough.

If you don't want to make the giant size cookies which yields about two dozen, you can make smaller cookies by just dropping a tablespoon of dough onto the cookies sheets, bake 10-12 minutes and you will get about five dozen oatmeal-raisin cookies.

Oh yeah, don't forget to have lots of milk on hand. Enjoy!

Giant Old-Fashioned Oatmeal Raisin Cookie Recipe

  • 1 cup softened butter
  • 1 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/4 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 cups old-fashioned oats
  • 1 1/4 cup raisins
  • 1 cup chopped walnuts

  1. Preheat oven to 350 degrees F
  2. Beat butter, sugars and vanilla until light and fluffy in a large bowl
  3. Add eggs; beat until well blended
  4. In a separate bowl combine flour, cinnamon, baking soda and salt
  5. Gradually add to butter mixture until well blended
  6. Stir in oats, raisins and nuts
  7. Drop dough by 1/4 cupfuls onto un-greased Air-Bake 12x14 baking sheet
  8. Bake for 15 to 17 minutes or until edges begin to brown, let stand 3 minutes before removing from baking sheets - makes 2 dozen

Note: Smaller cookies can be made by dropping dough by tablespoonfuls onto baking sheet and baking 10 to 12 minutes or until edges begin to brown - makes 5 dozen

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