Oatmeal Raisin Cookies

I love cookies, especially homemade cookies just pulled out of the oven!

Now ask yourself, what are some of your greatest memories as a kid?  For many of us, I’m sure there is at least one fond memory of eating fresh baked cookies out of your grandma’s cookie jar.   I was known as the “Cookie Monster” as a child.  My favorite cookie to demolish and still is to this today is oatmeal raisin.

Take care when you bake these cookies.  It’s easier to over bake and burn them due to the amount of dry ingredients. I prefer to leave my cookie dough to set overnight in the refrigerator, so all the dry ingredients get soaked up by the wet ones.

Prep Time: 20 minutes    Bake Time: 10-11 minutes    Yield: 48 cookies


Stir the dry ingredients:

  • 1 ½ cups all purpose flour
  • 1 tsp. baking soda
  • 1 ¼ tsp. salt
  • 1 tsp. ground cinnamon 

Cream the wet ingredients:

  • 2 sticks unsalted butter at room temperature
  • 1 cup dark brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 ½ tsp. vanilla extract

Fold in the goodness

  • 2 ½ cups oats
  • 1 ½ cups raisins
  • 1 pkg. of semi sweet chocolate chips

Preheat oven to 350°f

In a large bowl, sift all purpose flour, baking soda, salt and cinnamon.   In a mixing bowl, cream together eggs, butter, vanilla and the sugars.  Then add the sifted flour mixture to the mixing bowl and mix until all the ingredients are fully incorporated.   Next, fold in the oats, raisins and chocolate chips.
Cover the dough with plastic wrap and set in refrigerator for at least one hour.  If you have time, preferably leave the dough in the refrigerator overnight for all dry ingredients get soaked fully by the wet ones. 

Line a sheet pan with parchment paper.  Using a #100 ice-cream scoop or a spoon drop the cookie dough on the sheet pan.   Be sure to leave enough space for cookies to spread out.

Don’t overcrowd the oven and bake one sheet pan at a time.

Bake between 10-11 minutes.

Take cookies out and place on a cooling rack.


Jack Baer / The Hungry Baer