These are the best oatmeal raisin cookies! I've been baking this recipe for 25 years. And even tho these aren't a typically found in an Italian Dessert Recipes collection - this page is in my top 10 most viewed pages.
This is one of those basic drop cookie recipes . And nothing spectacular is in the ingredient list. And there's nothing in them that makes it a Italian Cookie Recipe . But I make them so often, I decided to write about them. This is my #1 go-to-cookie when I'm craving buttery and chewy!
I'm sure my Italian grandma is forgiving in that (God rest her soul) even though this isn't authentically Italian or even one of her recipes - it is failproof. And that was a big deal to her. Never serve ANYTHING that doesn't look and taste like something a professional would bake. Wanna know the real kicker? I found this recipe in a cookbook I bought at Walmart!
I'm telling you these are the best oatmeal raisin cookies you will ever make!
I put some tips on how to keep the cookies moist and chewy. They are in the section below.
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* 1/2 cup butter at room temperature
* 1/2 cup of sugar
* 1/2 cup packed brown sugar
* 1 large egg
* 1 teaspoon vanilla
* 1 cup of flour
* 1 cup quick oats (not INSTANT)
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 1 1/2 cups of raisins
* Preheat oven to 350 degrees
* Lightly spray or grease cookie sheets
* Cream butter and both sugars
* Beat in egg and then vanilla
* Add remaining ingredients ( except raisins) and thoroughly combine.
* Add raisins last, just stir in.
* Drop cookies on prepared sheet
* SEE TIP BELOW so that your cookies won't be flat pancakes or crispy frisbees.
* Bake for 10 - . JUST UNTIL set but still soft and edges are lightly golden.
* Don't over bakeRecipe found in All The Best Cookies by Joie Warner
Noooooooooooooooooo! Don't do that. You will lose all the flavor. Besides shortening probably has some toxic waste in it and we will find out 100 years from now that it shortened our life. PUN INTENDED!
Simple. Make sure your dough is chilled before you drop the cookie on the sheet. I stick the batter in the fridge while I clean up. Then I drop the cookies on the sheet and keep the cookie sheets in the fridge until I bake. If you don't have room to do it that way - KEEP THE DOUGH CHILLED until it hits the oven. So drop 'em at the last minute.
Well you could do several things - but it wouldn't be the traditional flavor that makes these the best oatmeal raisin cookies. Ok, so if I were going to experiment, I may try the following:
Of course, I can't suggest these with experience behind my words. I'm only appeasing my ethnic conscience. I really do think these are the best oatmeal raisin cookies ever without messing around.
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