I have never been much of a baker but I have always loved oatmeal raisin cookies. So my wife went to watch the grandkids in Wisconsin for a couple weeks and I decided to have enough discipline to attempt baking cookies. (Discipline because you have to be exacting in your measurements and recipes when you bake!) After doing a ton of online research, and seeking secret oatmeal cookie recipes, I started experimenting with different combinations of ingredients until I found something that tasted special enough to be added to this blog.
Seven days into my experiments, I found this combination of extra brown sugar, cinnamon, almond extract and extra raisins filled the bill. I hope the family enjoys these as much as we now do.
2 Cups AP Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Kosher Salt
1 1/4 Cup Unsalted Butter
1 Cup White Sugar
1 1/4 Cup Dark Brown Sugar
1/2 Teaspoon Cinnamon
3 Medium Eggs
1 Teaspoon Almond Extract
2 1/2 Cups Regular Oats
2 Cups Raisins
- Preheat oven to 350 degrees.
- In a bowl add Flour, Baking Powder, Baking Soda and salt.
- Whisk those together.
- In a separate bowl, put “softened butter, white sugar, brown sugar, cinnamon, eggs and almond extract together. Whisk those together until all are combined and smooth.
- Stir the flour mix into the wet mixture until smooth, but do not over mix.
- Add the oats and raisins until well mixed, but again do not over mix.
- Spray a couple cookie sheets with the butter spray.
- Put about 2 tablespoons of the mixture in a a spoon and place that amount on the cookie sheet. Each 2 tablespoons makes one cookie.
- Slightly flatten the cookies.
- Bake at 350 about 12 – 14 minutes until they are done to your liking. Our perfect cookie is slightly crunchy on the edges yet still soft in the middle.
- Remove from the oven and let them sit for 4 to 5 minutes.
- Take them off the cookie sheets with a spatula and place them on a wire rack to cool.