Simply the best and the easiest recipe I have found for oatmeal cookies yet, I am pretty sure it comes from the Quaker Oats package as their recipe for cookies using their brand of oats. Nonetheless, I thank them mightily for the recipe even though I may not buy their oats, but usually a generic brand instead. Which, by the way, work just fine.
1/2 cup butter, softened
1/2 cup margarine or butter
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Kick the tires & light the fires to 350 degrees.
First, your butter. I have also used a cup of only margarine or a cup of all butter. The all butter ones taste so delicious, but you do have to watch so they don’t burn. It’s up to you, they are your cookies! Pick your poison.
As always, cream your sugars with your butter.
There it is, my favorite: butter sugar. They need to make a butter/sugar ice cream, nevermind cookie dough. This is the only part I really like.
Add in your eggs….thus cementing your increased risk of salmonella if you eat raw cookie dough. That has never stopped me from eating it. Ever.
Time for vanilla.
Get your flour out. I love my old containers. My only wish is that one of them was labeled Brown Sugar, instead of Coffee. It does fool the kids and my husband though.
In a separate bowl, throw in your flour.Add in your baking soda……your cinnamon…and here is where you can add more if you like ’em spicy, I LOVE them spicier, so I add two.
And your cloves, where, again, if you like spicier cookies, play with the amount you like to use.
Whisk them together.
Add into the butter salmonella egg mixture, and stir until well blended.
Chuck in your raisins. Once those are mixed in thoroughly, add your oatmeal.
Mix until it looks like this. Yummy. Spicy smelling. Ready to rock.
Place rounded teaspoons of dough on an ungreased baking sheet.
Bake at 350 for 8-10 minutes. Here you can notice how I had to watch my all butter ones so they didn’t burn on the bottom. It was worth the risk, they were fantastic. A couple of the edge ones came darn close !
Just mere seconds away from being too browned.
All my pretties, lined up in rows.