HAPPY HALLOWEEN! Have I got a new treat for you. A cookie recipe!
i’m fairly picky when it comes to my cookies. My main requirement is that they’re soft and chewy. I like cookies that taste like they’re fresh out of the oven, even when they aren’t. I usually go for chocolate cookies: Oreos, chocolate chip cookies, etc. but one of Bryan’s favorites is the original Oatmeal Raisin Cookie. I decided to whip up a batch a few weeks ago and the outcome was a delicious, soft and chewy winner.
Oatmeal Raisin Cookies
- 1 cup Earth Balance or other butter, softened (I nuke it in the microwave for 10 seconds)
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1 Tablespoon rice syrup (can sub. honey, molasses, syrup)
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- Preheat oven to 350 degrees F.
- Mix together softened butter and both sugars, until smooth.
- Add egg and mix. Add vanilla, rice syrup, mix and set aside.
- In a separate bowl combine the flour, baking soda, cinnamon, and salt.
- Add flour mixture to the wet ingredients and mix until combined. Beat in the oats and raisins.
- Place dough in refrigerator for 5 minutes to avoid cookies spreading too much when cooked.
- Scoop out about 1″ balls of dough on a lined cookie sheet and bake 10 minutes, or until golden brown.
- Remove, let cool and enjoy with a cold glass of ice cold milk.