My Addictive Oatmeal Raisin Cookies!

I LOVE OATMEAL RAISIN COOKIES!!! They are my absolute favorite cookies to bake and to eat! Now people fall on definitive sides of the great cookie debate...some people love their cookies crunchy/crispy...while others LIKE ME prefer them to be CHEWY!! I love a moist and chewy cookie! Now if you are making shortbread cookies then of course you need them crispy and light but for oatmeal raisin or chocolate chip...I need them soft and chewy! This recipe makes chewy and delicious cookies and I hope you enjoy them!!

FOOD LOVING WITH LORI ANNE'S

ADDICTIVE OATMEAL RAISIN COOKIES

Prep Time: 15 minutes

Bake Time: 9-10 minutes per batch

Cooling Time: 15 minutes

Additional Items: Small cookie scoop/parchment paper

Ingredients

• 2 1/4 cups all purpose flour (level sifted cups)

• 1 teaspoon baking soda

• 1 teaspoon sea salt

• 1 cup (2 sticks) unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup brown sugar (level and packed)

• 2 teaspoons vanilla extract (more if desired to taste)

• 2 eggs

• 3 cups steel oats that are organic and gluten free

• 1 1/2 cups raisins

Directions

• Preheat oven to 350°.

• Sift flour, baking soda and salt into a small bowl and set aside.

• In your mixing bowl add the butter cut up into chunks and blend.

• Add the granulated, brown sugar and vanilla into the butter and cream until the color of the mixture is light and fluffy.

• Mix in the eggs one at a time until completely incorporated.

• SLOWLY!!! Add flour mixture in 3 additions; scraping down the bowl after each addition. ***IMPORTANT DO NOT OVER MIX THE DOUGH THIS CREATES GLUTEN AND WILL PRODUCE TOUGH COOKIES.

• Remove the mixing bowl and slowly incorporate the oatmeal and the raisins into the batter by carefully folding the mixture.

• Either grease cookie sheets or cover in parchment paper.

• Drop 1 tablespoon sized balls onto cookie sheet about 1 inch apart. Press the dough into a circle shape so the cookies will spread out evenly.

• Bake 9-10 minutes in preheated oven.

• Let each batch cool 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. If you are impatient and try to eat them before they are cool (we’ve all been this person!), the cookies will fall apart and they will seem underdone.