Every Sunday we head over to have dinner with my Mom, and more often than not when we arrive, she’s pulling fresh baked cookies or muffins out of the oven for Oscar. The last few weeks she’s been making the YUMMIEST Oatmeal Raisin cookies and I asked her for the recipe and she mentioned it came from this recipe book. Mom is a pretty awesome cook and baker, and often tweaks recipes (for the better) But she said that this is one recipe that she doesn’t mess with. Make it exactly as the directions outline, and you’ll have the perfect cookie.
The book seems to be out of print, but I did a search and Pillsbury has the recipe on their site.
3/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups quick-cooking rolled oats
1/2 cup raisins
1/2 cup chopped nuts
- Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
- Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
- Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.