This recipe was actually perfected for my mother. She wanted an oatmeal cookie with her green tea in the morning. She asked… I baked… this was the result. She actually preferred the rounded cookies flatted a bit more than I made them, but they are good either way.
INGREDIENTS
- 1/2 C butter (softened)
- 1 C brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/4 C milk
- 2 C uncooked oats (regular)
- 1/2 C AP flour
- 1/2 C wheat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 3/4 C raisins
- zest and juice from one lemon
STEP BY STEP
- Preheat oven to 350°F.
- Mix and sift dry ingredients
- Soak the raisins in lemon juice
- In a large bowl, combine all dry ingredients except sugar and oats.
- Sift into second bowl, mix in oats, then set aside.
- Cream together the butter and the sugar with a fork.
- Mix in eggs, vanilla and raisins (add lemon juice too)
- Mix in everything and mix just until moistened.
- Scoop out using a small ice cream scooper and pack
- Eject onto ungreased baking sheet 2 inches apart on baking sheet.
Flatten out if you like flatter cookies. - Bake in a 350°F oven for 10 to 14 minutes or until light brown, being careful not to over-bake.
- Cool 2 minutes on baking sheet
- Remove cookies to cooling rack
SPECIAL TIPS
- Don’t use Minute Oats. Use actually oatmeal, or your cookies will come out mushy.
- Most oatmeal cookies call for raisins. I personally don’t like raisins (in cookies, anyway) so this recipe does not call for them, but if you were to use raisins, use about 1/2 C.
