This is Jason's favorite type of cookie and I never make them. Or if I do it is full of all sorts of other ingredients and isn't a simple oatmeal raisin cookie. One of our friends had their second baby and we are bringing over dinner to help them with one less thing to do. But as you know, no dinner is complete without dessert. They already have a little girl and I wanted to bring over something relatively healthy. Since I don't know the age that kids can eat raisins without choking I made 2 trays of cookies without raisins and then mixed them in for the rest of the batches. This is an easy trick if you have picky eaters since you can do those batches first and always add in nuts, raisins or chocolate chips later but it is a lot harder to remove them once mixed in. This recipe is straight from the lid of Quaker Oatmeal. It is easy and delicious so no need to change anything for a chewy cookie.
Chewy Oatmeal Raisin Cookies
Makes about 4 dozen cookies
2 sticks unsalted butter, softened
1 Cup firmly packed brown sugar
1/2 Cup granulated Sugar
1 teaspoon vanilla extract
1 1/2 Cups All-Purpose Flour
1 teaspoon baking soda
1 teaspoon Cinnamon
1/2 teaspoon Salt (optional)
3 Cups Quaker Oats old fashioned, uncooked
1 cup raisins (optional)
1. Heat oven to 350
2. Beat together butter and sugars until creamy
3. Add eggs and vanilla, beat well.
4. Add combined flour, baking soda, cinnamon and salt. Mix well.
5. Stir in oats and raisins; mix well.
6. Drop by rounded Tablespoonful onto ungreased cookie sheet. (I used a medium cookie scoop to keep them uniform. This is one of my new favorite tools)
7. Bake 10-12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet and remove to wire cooling rack while still warm.