But I know it’s okay – because this is why I’m blogging. To spread my love of baking and that does, unfortunately, pretty much solely entail sharing my favourite oatmeal cookie recipes – those tried-and-tested-true-keeper recipes, that I have had to meddle with each time until they have produced the best results. I will blab a bit more to prolong the inevitable, but this recipe? This one right here? This is the last oatmeal raisin cookie recipe/chocolate chip cookie recipe you will ever need to try.
Oatmeal Cookie Recipe
Also Try: Apple Crumble Pie Recipe
Misiu loves my cookies. And I swear, he is not even biased, because when he does not like something…well, let’s just say that I’m not all peaches-and-cream with accepting his very honest criticism. It’s something I really struggle with, but I do admit that with every time I tweak, as per his critique, it always come out fantastic. And this is when I point out that this recipe was perfect long before Misiu came along to tell me otherwise.
Ingredients for Oatmeal Cookie Recipe
- 1 cup butter, softened, cut into cubes
- 1 1/4 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup raisins and one cup chocolate chips, 2 of whichever you choose.
How to Make Oatmeal Cookie Recipe
Makes 4 dozen. This cookie dough freezes well for about a month and can be kept in the fridge for about a week.
This can be done on the mixer, but why bother? It’s easily mixed by hand if the butter is soft enough.
Cream together butter and sugar until smooth and blended.
Add eggs, honey and vanilla. Blend until combined. Mixture will be very runny.
Gradually add sifted flour, cinnamon, baking soda, mix until combined.
Add oatmeal in increments, mixing until combined. Separate in half evenly and add chips and raisins to each, or all raisins or all chips, etc etc.
Spoon dough onto parchment lined cookie sheets and bake in the over at 350 degrees F for 10-15 minutes (12 minutes is usually perfect for me – and yes, they will look a little underdone and soft in the oven). Let cool on a cooling rack, and serve with cold milk. They are BEST when eaten the next day and are cool – they are still super soft, and the chocolate chip variation just MELT on your tongue amid the chewy oatmeal texture.
Also Try: Chocolate Cappuccino Cheesecake and Oreo Crumb Crust Recipe
NOTE: If you do not have brown sugar on hand, you can substitute with equal parts white sugar and 4 TBS of molasses per 1 1/4 cup of sugar. The molasses in the brown sugar is what gives these cookies their specific taste, so subbing with just plain white sugar will change the taste. (The white-sugar-molasses addition will also make the cookies darker than with plain brown sugar variation, but this is to be expected)