Recipe: Mom’s Oatmeal Raisin Cookies

Cookies.When I was seven, I dressed up as a cowgirl and traveled the neighborhood to hand out cookies to strangers. We’d just moved to a small bit of cul de sac away from the farm we’d lived on for more than a decade. I don’t know what possessed me to do such a thing. In my new book, I outline the whole crazy notion and note that one of our neighbors nicknamed me “Candy Girl” as a result. By random chance, or maybe not since my hometown Davison is such a small place, that neighbor turned up at one of my book events in Michigan.

Recipe: Mom's Oatmeal Raisin Cookies
Author: 
Recipe type: Baking
Cuisine: American
 
Cooking the raisins helped to soften them. Makes 1 dozen large cookies or 24 small ones, depending on how you shape them.
Ingredients
  • 2 cups (360 g) raisins
  • 1 cup (250 ml) water
  • ½ pound (225 g) unsalted butter
  • 2 cups (400 g) sugar
  • 2 teaspoons (10 ml) ground cinnamon
  • 1 teaspoon (5 ml) salt
  • 4 large eggs, beaten
  • 3 cups (285 g) old-fashioned oatmea
  • 3 cups (420 g) all-purpose flour
  • 2 teaspoons (10 ml) baking sod
  • 1 cup (100 g) chopped walnuts (optional)
Instructions
  1. Put the raisins and water in a large skillet. Cook slowly over low heat until tender, about 15 minutes.
  2. Remove the raisins from the heat. Add the butter and let it melt through. Add the sugar, cinnamon, and salt and mix thoroughly. It will be a thick-liquid. Cool to lukewarm.
  3. While the raisin mixture is cooling, preheat the oven to to 350°F (177°C). Line a cookie sheet with parchment paper or a nonstick silicone liner. (If you make large cookies, you may need to do 2 batches.)
  4. Add the eggs to the raisin mixture. Mix the oatmeal, flour, and baking soda in a large bowl until well blended. Add to the raisin mixture. Blend well. Stir in the walnuts if using.
  5. Drop by teaspoonfuls for small cookies or use a tablespoon for larger cookies, leaving about ½ inch between spoonfuls as the cookies will spread during baking.uncooked cookies on baking tray
  6. Bake according to cookie size, about 10 minutes for small ones and up to 18 minutes for larger ones. Let cool briefly before serving. Store in airtight container.

uncooked cookies on baking tray

About katflinn

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," "The Kitchen Counter Cooking School" and "Burnt Toast Makes You Sing Good." All are published by Viking/Penguin.

Comments

  1. Ha, “Candy Girl” is (slightly) better than “Q-tip” (my nickname growing up).

  2. Janet Pole says:

    Yummmmmm … I think these will be made in my baking class tonight as well.

    Not sure if it is your page or my computer but it cut off letters and reads “baking sod” and “oatmea” .

  3. Am I supposed to drain the raisins? It didn’t say so I left the water and my batter was too runny. I added more flour and am making bars hoping it still turns out!

    • Hi!

      Yes, you need to drain the raisins. I’ll review the recipe. I hope they turned out.

      • They turned out fine, just a little less potent tasting than if I had drained it. Kind of like bar cookies. I’ll try it again with drained rasins! I really am enjoying your books and method of cooking. Very inspiring! I cook a lot but your books have given me more confidence and I have learned knife skills!! I like how it seems more simplified when you talk about it. I am very into whole foods but a lot of recipes just seem too complicated. Thanks so much!

  4. Nicole Lamp says:

    Hi Kathleen, just finished your latest book and made your mom’s oatmeal cookies today. I, too, did not drain the raisins as it didn’t say to. I made about 50 cookies using a Tablespoon to measure. Your recipe says max 20? I baked them roughly 11 minutes. I loved your most recent book and really loved your first book. Still have to read the second. Would you ever come to Sonoma and teach a class at Ramekins Culinary School?! Please keep writing. I so identified with a lot of your childhood as I was born in 1960. Thanks for the memories!

    • Sure, I would definitely come there to teach a class! Did you make your cookies really small? When we tested it, the number of cookies varied from 18 to 26, but a few people who made much smaller cookies had a larger output. I will have to go back go review the notes.

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