I have always been a fan of oatmeal raisin cookies. On the other hand, my boyfriend thinks they are more like breakfast than a cookie. Sure they have oats and raisins, but c’mon there’s no doubt these are also packed with butter and sugar. But hey, it’s the holidays and I never bake like this except for this time of year, so I pretend like it’s okay. Hah!
Anyway, you know which oatmeal raisin cookies have always been my favorite? Those Pepperidge Farm Soft Baked ones you buy in the cookie/snack aisle at the grocery store. Haha. Mmmm! So simple, but so good!
Still, ever since my boyfriend bought me a stand mixer (LIFE SAVER!) I have been having a lot of fun baking my own cookies. And when I found out his grandpa’s favorite cookie was oatmeal raisin, I knew I had to bring along a batch to our Christmas celebration.
I did some research, but ended up asking my baking enthusiast friend Melissa (check out her awesome blog too!) who directed me to the classic Quaker Oats’ Vanishing Oatmeal Cookie recipe. I ended up adding a whole lot more cinnamon than the original recipe called for (and nutmeg too!), only because I really like a good spicy cookie. They still turned out perfectly and mildly spiced and just plain goooood. Bonus? If you truly make 48 cookies from this recipe the cookies are only 98 calories each! Woop woooop!
Classic Oatmeal Raisin Cookies: Adapted from Quaker’s Vanishing Oatmeal Raisin Cookies
makes 48 cookies
per cookie: 98 calories, 4g fat, 56mg sodium, 14.5g carbs, 0.5g fiber, 7.5g sugars, 1.5g protein
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
1-1/2 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
3 cups old-fashioned oats
1 cup raisins
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, nutmeg, and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown.