Oatmeal Raisin Cookies

 

Sometimes you just have to go back to the classics. Like with this Oatmeal Raisin Cookie.  

Crunchy oats with chewy raisins will always be a timeless treat. If you can’t decide between a crunchy or chewy type of cookie, then this cookie is for you. At first bite, the crunch hits you, then a pleasant chewiness follows.  How’s that for a cookie?! :)

When I scour recipes on the internet, I’m always on the look out for  the not too sweet treats or I simply lessen the sugar content of what is originally posted in the recipe.  Sometimes, I fail in just hitting the spot for the desired sweetness. It would  either be still too sweet or  too bland. But not in this cookie.  The original recipe says firmly packed dark brown sugar, but I just lightly spooned some on the cup and simply leveled it off with a knife. Glad I did!

So this is a not too sweet cookie with just the right crunch and chewiness.  Could this still get any better? Yay!  This cookie is packed with the goodness of oats. Because oats are fiber packed, we simply feel full easily and stay full for a long time (If you are trying to lose weight,  then eating oats regularly is a must). Even our daily morning “ritual” goes on easily!  It has also been proven that oats lower blood pressure while lowering bad cholesterol.  

If you decide to make these cookies, I assure you that you won’t regret it.  These cookies freeze well  but you have to reheat it in the oven for several minutes or  in an oven toaster if you want them to still be crunchy on the outside. Enjoy with a tall glass of milk, coffee, or tea. If you have to or  just want to be gluten free,  try the gluten free Oatmeal CookieBites.  Either recipe is delicious and nutritious. Happy munching!

Oatmeal Raisin Cookies

(adapted from Sweet Savory Life)

Ingredients:

1  cup  butter, softened

1  cup dark brown sugar (lightly spooned)
1/2  cup granulated sugar
2  eggs
1  teaspoon vanilla
1-1/2  cups all-purpose flour
1  teaspoon baking soda
1/2 teaspoon baking powder
1  teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2  teaspoon salt
3  cups oats (I used 1 ½ c rolled oats plus 1 ½ c quick cooking oats)
¾ - 1  cup raisins ( I used just ¾ cup depending on your preference)

Directions:

1. Preheat oven at 350 F.

2. Combine  dry ingredients together- flour,baking soda, baking powder, cinnamon,

    nutmeg, and salt in a bowl. Mix very well.

3. In a separate bowl at medium speed, cream butter and sugars for 3 minutes.

2. Add eggs and vanilla. Beat until well combined.

3. At low speed, add flour mixture to butter/sugar/egg mixture. Mix well.

4. Stir in oats and raisins.

5. For uniform cookies, I suggest using a small ice cream scooper. Or drop by rounded

    tablespoonfuls on parchment paper lined sheets.

6. Bake 12 – 15 minutes or until sides of  cookies are golden brown.
7. Let cookies remain on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.