Yesterday, my daughter and I decided to bake some cookies. We baked up a batch of these moist and chewy oatmeal raisin cookies. My husband claims that these are the best cookies that I make. I just might have to agree, so I thought that I would share these with you today. I think the secret is using fresh eggs from the girls. There is nothing in the world like baking with farm fresh eggs from our chickens. I think you will agree too! If you don’t keep chickens, pick up some eggs the next time you are at your local farmer’s market.
Oatmeal Raisin Cookies
~makes 2 dozen
2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter at room temperature
1 cup sugar
1 cup dark brown sugar-packed firmly
2 large eggs
3 cups of non-instant oats
1 1/2 cups of raisins
Preheat oven to 350 degrees F.
In a separate bowl, mix together the flour, baking soda, baking powder and salt and set aside.
In a mixing bowl, add the butter, eggs, sugar and brown sugar. On low mixer setting combine until well blended. Increase the mixer speed to high and “cream” the ingredients until the mixture becomes fluffy and lightens in color a bit.
Slowly stir in the flour mixture until the flour is no longer visible. Do not over mix. Stir in oats and raisins on low until evenly incorporated.
Grease a cookie sheet and spoon about 2 tablespoons of dough onto the cookie sheet to form the cookies.
Bake for 11-13 minutes until bottoms are golden brown and the tops are still slightly moist.
Allow to cool for 2 minutes on cookie sheet before transferring to a wire cooling rack.
This recipe has been adapted from the original.
Photo Credit: Tilly’s Nest