The day I made these started out terribly in the kitchen. First thing that happened was I made an egg breakfast recipe that was a total flop. It came out pretty, but tasted terrible. Next, I decided to go ahead and make the granola I had been thinking about for weeks now; and I burned it beyond recognition. The last thing I did wasn’t as terrible – but it turned out that I ended up with a lot of bread dough – because without thinking I started to make my mom’s recipe for Potato Rolls and ended up with enough dough to make 3 loaves of bread. Not planned at all but once the wet ingredients were mixed there was no going back. I don’t know where my mind was yesterday morning. So, needless to say when I made these cookies I had an apprehension that I would mess up – and I did but only on baking the last 3 that I couldn’t fit on my cookie sheet with the last full batch. I totally forgot I had them in the oven and they got way too dark.
My mind just totally was not with me in the morning whatsoever. I even told my hairdresser I could make a 1:30 appointment without even remembering that I had the bread dough rising. Fortunately I made it to the appointment, but not without a minute to spare. I guess its a good thing that she is only 5 minutes away from me!
I also followed this recipe to a T for two reasons. Its the recipe that Grumpy likes and you don’t mess with something that he likes as is and secondly I was scared that if I did make changes that I would mess the cookies up since my pattern that morning was to be a failure! Thankfully, the cookies that I didn’t burn turned out fabulous.
This is Grumpy’s favorite cookie ever and the recipe is right off the Quaker Whole Oats Oatmeal box. If you have never made this recipe you should. They are not crunchy (which is why they are Grumpy’s favorite).
Chewy and delicious full of oats and raisins.
- 1/2 cup unsalted butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1-1/2 cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups oatmeal (quick or regular)
- 1 cup raisins
- Heat oven to 350 degrees.
- In a large bowl, beat butter and sugars on medium speed with an electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.
- Drop by rounded tablespoons onto a cookie sheet lined with parchment paper. Bake 8-10 minutes or until light golden brown.
- Cool on wire rack.
Serving Size:2 cookies
Amount Per Serving: Calories: 156Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 111mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 3g
Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.