Vary this oatmeal cookie simply by substituting other dried fruit or chocolate chips for the raisins.
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1 1/2 cups firmly packed brown sugar
1 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 teaspoons water
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups uncooked quick-cooking oats
1 cup raisins
Heat oven to 350°F.
Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, water and vanilla; continue beating until well mixed. Add all remaining ingredients except oats and raisins; beat at low speed until well mixed. Stir in oats and raisins.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Explore reviews fromour online community
I wanted a buttery oatmeal cookie; this recipe looked promising. I made half the recipe and used mostly cinnamon (reduced amount a bit) and a little ginger (1/8 tsp?). Used 1/2 C mixed pecans/currants. Replaced about 2 tbsp of the [light] brown sugar with Demerara sugar. 10 minutes to bake. Result was excellent with the exact amount of butter flavor and texture I was hoping for. The recipe would probably work quite well in its original state—I'm just usually feel compelled to tinker if I can. The small amount of ginger added a nice touch...if you like ginger.
This is the best Oatmeal Raisin Cookie recipe I have every tried. It was a hit with the entire family.