Oatmeal Raisin Cookies

These are an old-time favorite and seem to have a strong presence in the hearts of most families. I love the texture and taste of a really good oatmeal raisin cookie. They cannot be too crispy or too chewy. I was aiming for something in between. And of course, one that would be perfect for dunking into a cup of milk. Another option: adding a scoop of vanilla ice cream to one half, sandwich with another cookie and voila, an amazing ice cream sandwich treat.

When making these cookies please opt for old-fashioned large flake oats. Do not go with the quick-cooking variety or you will be sadly disappointed in the cookie outcome. You see, quick-cooking oats are already pre-cooked and simply do not work well in baked goods. I love the large fashioned variety of oats for their nuttiness and chew. They work very well in this recipe.

As far as raisins go, why not jazz it up a bit? I decided to use half dark raisins and half golden raisins. The golden raisins almost add a floral flavor to the cookie when you bite into one of them. They are a refreshing addition to these traditional treats. These cookies would also gladly welcome the addition of dried cherries or cranberries. Play around with your ingredients and see what works for you!

So let's get started !

RECIPE:
*adapted source recipe: The Pastry Queen

WHAT YOU NEED
* this recipe makes approx. 4 dozen cookies

1/2 cup unsalted butter at room temperature
1/4 cup pure maple syrup
1/2 cup granulated sugar
3/4 cup firmly packed golden brown sugar
2 large eggs
1 1/2 cups all purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
3 cups old-fashioned rolled oats, large flake variety
3/4 cup dark raisins
3/4 cup golden raisins

MAKE IT

PREHEAT oven to 350F
LINE 2 cookie sheets with parchment paper
WITH ELECTRIC HAND MIXER OR STAND MIXER (fitted with paddle attachment), cream butter, syrup and 2 sugars on MED speed for 4-5 minutes
ADD EGGS and beat on MED speed til thoroughly blended
ADD remaining ingredients mixing on LOW speed until combined

DROP GOLFBALL-SIZED mounds of dough onto prepared sheets leaving 1 inch space between each cookie
LIGHTLY press down each cookie to flatten slightly
BAKE 7-10 minutes until golden brown
COOL on baking sheets for 10 minutes then transfer to cooling rack
COOL completely.

ENJOY !