My dad is a true lover of oatmeal cookies and some time ago I had found a recipe for them. (I think it was off the oats container). Not to say that they weren’t pretty tasty, but I like cookie shaped, soft and chewy cookies and the ones I made, while they tasted good, weren’t the texture that I desired. So, I got a little itch of creativity and decided to fiddle around and come up with something I thought better fit my idea of what I want and these are the ones I came up with.
1 C butter softened
1 1/4 C packed brown sugar
1 tsp Watkins All Natural Pure Vanilla Extract
1 1/2 C flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking soda
2 1/2 C rolled oats
1 C Sun Maid Golden Raisins
2 C boiling water
Please note, before you begin these cookies, I wanted to tell you that this specific batch DID NOT have raisins and you do not have to add the raisins. The reason I didn’t add them is because I made this batch for my father who was in the hospital and he just doesn’t like raisins. But I do, and I find that the golden raisins are just tastier, both in flavor and texture, then regular raisins, but you can use either!
Preheat your oven to 325.
Boil your 2 cups of water. I use my Pyrex measuring cup that holds 4 cups, put it in the microwave a couple of minutes and I’m set. You’re going to add your raisins to the water to re hydrate them so they’re nice and plump and soft. Let the raisins sit in the water while you prep your dough.
First, take your
Cream together your butter and your brown sugar. Add your eggs and vanilla and mix them in well until you have a nice, fluffy mixture.
In a separate bowl, combine your flour, salt, cinnamon, cloves, and baking soda. You can sift these together to make sure you get some of that spice in it all and to ensure that your cloves break up, since for some reason my ground cloves have a few unground lumps in them.
Now we’re going to slowly add our dry ingredients to our wet, mixing them in until incorporated. Man, it smells so good with all that butter and spices!
Now we’re going to add in our oats, stirring enough to make sure that there are oats in all the dough.
Lastly, we’re going to add the raisins. Over the sink and a colander or strainer, pour your raisins out to drain off all the water. Then we’re going to add them to our cookie dough, stirring them in just as we did the oats. We don’t want to completely smash them up so be gentle to keep your raisins intact.
Alright! Our dough is ready to be baked. Drop by spoonfuls, or by cookie scoop fulls onto a parchment paper lined cookie sheet. These will spread out so give them the space they need to grow!
Now we’re going to bake on 325 for about 15-18 minutes. I always say ‘about’, because everyone uses a different oven and things change. You want them to be golden around the bottom edges and just turning on the top. When you take them out of the oven they will be squishy, so let them set up on the cookie sheet otherwise they’re just going to end up falling completely apart and making a delicious mess rather than a delicious cookie!