Oatmeal Raisin Cookies

Anyone who has known me from the time I was 17 and up, knows that I'm completely obsessed with raisins. I know, strange thing to be in love with, but it's true. I can polish off a 16oz container in a day, and have done so many times. That being said, it should be no surprise that oatmeal raisin cookies are my absolute favorite cookie. 

I've had this amazing gift on people over the last 6 months where people who don't like certain foods, have liked them when I've made them. My father in law told me on Christmas after I made these cinnamon rolls, that he doesn't like cinnamon rolls, but that he likes mine, (he then went on to eat two). My friend Julia last Sunday told me that she didn't normally like peach cobbler because of how mushy it can be, but when she ate mine, with the crunchy streusel topping, she liked it! These cookies had the same effect on Derek. He has claimed to dislike oatmeal raisin cookies our entire marriage thus far, but when I made these he said, "yeah, it was good!", for a guy who doesn't show much emotion, ever, that's saying something. 

Just for the record these cookies were gifted to some ladies at church, and the leftovers went with Derek to work (his co-workers are big supporters of this blog and thoroughly taste and approve all sweets before publishing ;). I've had a lot of cookies floating around on social media, so I figured I should disclaimer that I'm not sitting around getting massive off of cookies all day. However, I am getting massive off of other things, I just don't limit myself entirely to cookies ;)

 This would be Jay, who snagged a cookie off the plate while I was taking photos. He was pleased with himself to say the least. 

Ingredients: Yields 30 cookies

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp kosher salt

1 cup butter, softened

1 cup white sugar 

1 cup dark brown sugar

2 large eggs

2 tsp vanilla

3 cups rolled oats (not instant) 

1 1/2 cups raisins 

Directions:

Preheat oven to 350. Whisk together flour, baking powder, baking soda, salt, and set aside. In a stand mixer with paddle attachment, cream together the butter and sugars, then beat in eggs, one at a time, and then add the vanilla. Pour in the dry ingredients and mix until just combined. Add in the oats and raisins until just combined. I form dough into 2 tablespoon sized scoops, roll the dough together like a meatball, and place on an ungreased cookie sheet, 2 inches apart from each other. Bake for 11-13 minutes. Let cool on sheet for 2 minutes before transferring to a wire rack to cool. 

Side note: I never actually cool cookies on a wire rack. I don't even own one. I just put wax paper down on my counter and put the cookies on that, and have never had a quality issue. But some chef is probably reading this and cursing me, so if you have a wire rack, by all means use it.