Our Oatmeal Raisin Cookies are the best I've ever had.....no kidding. I love Oatmeal cookies, in my mind the should be big, chewy and have enough cinnamon to be mouth filling. Don't over bake your oatmeal cookies, check them to make sure you have them chewy but not crispy.
Use this same recipe to make Oatmeal Chocolate Chip Cookies....they are divine.
2 cups butter blend (or use real butter)
2 cups white sugar
2 cups brown sugar
2 tablespoons water
1 teaspoon vanilla (please use the real thing)
3 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 cups flour
5 cups rolled oats (real oats, not instant or quick cooking)
3 cups raisins
For Oatmeal Chocolate Chip Cookies Substitute 2 cups of chocolate chips for the raisins. (Here's a tip: divide the dough in half and put raisins in one half and chocolate chips in the other. Kills two birds with one stone!!)
1. In your mixer bowl put eggs, sugars, water and butter. Beat until creamy.
2. Stop mixer and add salt, baking soda, cinnamon and vanilla. Beat again until creamy.
3. With mixer running add oats till well blended.
4. With mixer running on lowest speed, add flour in a little at a time until all of it is incorporated.
5. Add raisins (or chocolate chips) and beat slightly till incorporated.
Dough should be stiff enough to be tacky and even a bit sticky.
Use a large cookie scoop to measure. Use a good heavy half sheet pan or the heaviest cookie sheet you have to bake cookies. You can use pan spray or sil-pat or parchment paper, but if your cookie sheet is not heavy enough you will have cookies who have too-dark bottoms and not-done tops.
Roll each cookie into a ball and place about 2 inches apart on your baking sheet, patting it down . Cookie will spread a bit.
Bake at 350 for 13 minutes in a convection oven. If your oven is not a convection oven, check after
13 minutes for doneness.