Tuesday, October 14, 2014

The Absolute Best Oatmeal Raisin Cookies

One day last week, after a long, hectic day, my husband calls me right before I am heading home from work. He had just found out that his department was having an afternoon gathering the next day and was expected to bring a dessert. When he asked me if I could throw something together, I of course said yes, but in the back of my mind I was panicked. I was tired! I had no time to go to the store to get special ingredients! What was I going to do?!?! As I rushed home, I thought about what was stocked in my pantry. I knew I had plenty of quick cook oats as well as brown sugar. Hmm...a revelation......my husband loves tender, chewy oatmeal raisin cookies; that would be simple enough! Sure enough, these were a huge hit. We even made a batch for the weekend tailgate and they were frequented by all in attendance. The sugary crust on top gives an extra crunch while the silicon baking mat creates the perfect cookie bottom.
2 Sticks Margarine, Softened
1 Cup Sugar
1 Cup Light Brown Sugar, Packed
2 Eggs
1 teaspoon Vanilla
3 Cups Quick Cook Oats
1 Cup Raisins
2 Tablespoons Sugar, Reserved
FOR THE DRY INGREDIENTS
2 Cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 teaspoons Cinnamon
Yield: 3 Dozen
1. Combine the dry ingredients in a bowl. Use a whisk to remove any lumps. Set aside.
2. In the bowl of a large mixer, whip the margarine and sugars until light and fluffy. Scrape the sides of the bowl. Add the eggs, one at a time; beat until combined. Add the vanilla to the creamed mixture.
3. Slowly add the dry ingredients to the wet. Mix until just combined, scraping the sides of the bowl.
4. Add the oats. Stir to combine.
5. Add the raisins. Stir to combine.
6. Place walnut-size balls of  dough on a cookie sheet lined with a silicon baking mat, leaving at least 2 inches between each cookie.
7. Dip a fork in the reserved sugar. Gently press the top of each cookie to flatten.
8. Bake at 375 degrees for 10 minutes.
9. Remove from the oven and allow to cool on the pan for 3 minutes before transferring to a wire rack.