Chewy Oatmeal Raisin Cookies

 

I have never been that big a fan of raisins.  I always steered away from those little boxes of shriveled up grapes that mom would put in my school lunch bag.  Then there was the other thing mom put them in.  Her chewy oatmeal raisin cookies.  Now I admit that my favorite cookie growing up was my grandma Jeans chocolate chip cookies, but these came in a real close second to my favorite with chocolate.  HMMM….I wonder what they would be like minus the raisins and adding chocolate chunks….I think I have a new recipe to try out.  So here is moms chewy oatmeal raisin cookies.  I know y’all will enjoy them.

Ingredients:

• 1 1/2 cups  all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoons cinnamon
• 2 sticks unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3 cups old-fashioned rolled oats (NOT quick oats)
• 1 1/2 cups raisins

Oven temperature: 350 degrees Fahrenheit.

Line baking sheets with parchment paper.

Whisk the flour, salt, baking powder,nutmeg  and cinnamon in a medium bowl.

In stand mixer with beater attachment beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape down bowl.

Now add the eggs, one at a time, and mix until combined.  Scrape down bowl.

Add vanilla extract. Mix to combine.

Decrease speed to low and slowly add the dry ingredients until combined, about 30 seconds.

Mix in the oats and raisins until just incorporated.  Don’t over mix or cookies will be tough.

(If you want compact chewier cookies, refrigerate the cookie dough for at least an hour.  Otherwise cookies will flatten out more)

Using large cookie dough scoop, scoop cookie dough on parchment lined baking sheet.

Space cookies about 2 inches apart.

Bake, on sheet at a time , until the cookies turn golden brown around the edges, 20-25 minutes.  Do NOT over bake or they will NOT be chewy.