It’s not every day that I get the time to bake, but it’s that chilly time of year when mixing up something comforting helps calm me and, in doing so, I’m reminded of why I adore it so. Aside from yielding decadent bites that’ll quell any of my cravings (yes, I have a sweet tooth), it’s a pastime that helps me feel connected to my late momma. She was a woman of many treasures, often in the form of recipes.
One such recipe (in addition to her famous mandel bread) was for the best oatmeal raisin cookie you’ll ever try — one that was perfected over many years by her neighbor, Helen, and eventually passed on to me.
These are anything but your average oatmeal raisin cookies, which can turn out ‘meh’ when not made correctly. Instead, they’re baked to perfection — crispy around the edges with a chewy, bendy center. Plus, as with anything I make (skincare included), they’re made with the best ingredients. In this case, that means organic plump raisins. They’re my little secret for taking these already divine cookies up an extra level.
Handwritten recipe passed down from my momma's neighbor, Helen.
Now, before you doubt whether this is, indeed, the best recipe for this classic treat, bake them to see for yourself.
Ingredients
Yields: 44-46 cookies
- 1 ½ sticks butter
- ½ cup canola oil
- ¾ cup dark brown sugar (packed)
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 3 cups oatmeal
- 2 cups raisins
- 1 cup chocolate chips (optional)
- 1 cup walnuts (optional)
Instructions
- Cream together butter and oil.
- Add in granulated sugar, brown sugar, eggs, and vanilla. Then add flour, salt, baking soda, cinnamon, and oatmeal followed by raisins and optional nuts/chocolate chips.
- Mix by hand.
- Drop teaspoonfuls onto parchment paper.
- Bake at 375 degrees Fahrenheit for 10 to 12 minutes or until deep golden brown.
