The Perfect Cookie - Part 2

(a soft, chewy cookie with addictive brown sugar and oatmeal)

My husband's favorite cookie is an old fashioned, soft, oatmeal and raisin cookie.  The combination of oats and brown sugar are hard to beat - or replace!  Though I have to admit to being more partial to chocolate than raisins, I have adapted recipes over the years that work equally well with either - so take some creative liberties and choose your own addition to this classic recipe.  Some options are dark, milk or white chocolate, dried fruits such as cranberries, cherries or apricots; or even caramel, toffee pieces or nuts.

(Oatmeal raisin cookie, courtesy of MSL)

Oatmeal and Raisin Cookies


Ingredients


3 eggs, well beaten
1 cup raisins
1 1/2 tsp. vanilla
1 cup butter
1 cup white granulated sugar
1 cup brown sugar
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
2 cups oatmeal

Directions


Combine the eggs, raisins and salt in a small bowl.  Let the combination sit in the fridge for 1 hour. (I found that soaking the raisins allowed the plump raisin to retain moisture and texture more easily through the cooking process)

Preheat the oven to 350 degrees.

Cream the butter, white and brown sugars together.

In a medium bowl, add all the dry ingredients together.  Then incorporate the dry ingredients with the butter/sugar mixture; mix in the soaked raisins.  (The dough should be fairly stiff)

On a baking sheet, drop 1 heaping teaspoon amount about 2 inches apart from each other.  Bake 9 - 10 minutes until golden brown.

Enjoy!
K