Oatmeal Raisin Cookies

February 22, 2023

INGREDIENTS

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, light or dark
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 tablespoon McNess Champion Madagascar Vanilla Compound
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon McNess Ground Cinnamon
  • 1-1/2 cups raisins
  • 1/2 cup chopped walnuts, optional
  • 3 cups rolled oats (old-fashioned or quick – DO NOT USE INSTANT)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. Combine the butter, sugar and eggs. In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar and beat until fluffy, about 3 minutes. Beat in the eggs, one at a time. Add the vanilla.
  3. Whisk the flour, salt, baking soda, and cinnamon together in a medium size bowl. Stir the dry ingredients into the creamed butter mixture. Stir in the raisins and the nuts. Lastly, stir in the oats.
  4. Scoop the dough by large tablespoonfuls onto the prepared cookies sheets, leaving at least 2 inches between each cookie.
  5. Bake the cookies until the edges turn golden brown, about 10-12 minutes. The cookies may seam light in color except for the edges, but they will firm up as they cool down.
  6. Cool the cookies on the baking sheet for about 5 minutes then transfer to the cooling rack to cool down completely.
  7. Store in a tightly covered container for up to two weeks.