Have you ever made a recipe, for the sole reason of using a certain ingredient that you have in abundance in your kitchen? This was the case with raisins in my kitchen this week, especially for the fact that Mr. BotC does not like to eat them in anything (but on their own is fine…to each their own!).
Oatmeal cookies were never my favourite, I found them boring and more often than not, dry and rather tasteless. Having so many raisins on hand though, oatmeal raisin cookies kept coming to mind since I just plain couldn’t think of anything else creative to use them in except raisin bread, and I haven’t had the time to devote to yeast bread this week.
These cookies really surprised me, in a really good way. The aroma from the spices when they are baking wafts through the house, and they come out of the oven a lovely golden brown. I tried one while still (very) warm and I thought I was in heaven. I was so happy they were still just as delicious today. They raisin variety is soft and chewy, with a spice flavour that doesn’t take over the cookie.
Since Mr.BotC does not like raisins in anything, I made half raisin, and half chocolate chip. I found when adding chocolate chips instead of raisins to this recipe they were not as soft and chewy(without the added moisture of the raisins) but my husband and his co-workers weren’t complaining. I sent at least half the batch (both raisin and chocolate chip) with him to work, and they were devoured. I’m so glad his work loves home baking, or I would really be in trouble! (Since I’ll eat them all myself…The lack of will power when it comes to baked goods is almost embarrassing, I can’t be the only one right?).
I’ve included a note at the bottom of the recipe for the chocolate chip or if you too would like to do half of each.
Oatmeal Raisin Cookies
Makes approximately 36 cookies
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins (or chocolate chips*)
- Preheat oven to 350 degrees F (175 degrees C).
- Place raisins in bowl and cover with hot water. Set aside.
- In a mixer, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. In large bowl combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
- Drain raisins. Stir the raisins and oats into the rest of the cookie dough. Mixture may be very thick. Resist the urge to add more liquid!
- Drop by rounded teaspoonfuls onto ungreased parchment-lined cookie sheets.
- Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
*If adding chocolate chips, you may wish to omit the spices. I added 1/2 tsp of cinnamon just for a bit of flavour. This of course is up to you.
For half chocolate chip/half raisin: Follow recipe as directed until step 3, except do not add cinnamon and cloves to flour mixture. Mix in oats. Divide dough in half, adding 1/2 tsp ground cloves and 1/2 tsp cinnamon to one half, add raisins. In other half, add chocolate chips and 1/4 of cinnamon. As dough is very stiff, make sure to mix spices in very well, using a strong spoon or your clean hands. Bake as directed.
Recipe adapted from Beth's Spicy Oatmeal Raisin Cookies submitted by Beth Sigworth to Allrecipes.com.