Best in the World Oatmeal Cookies
Original recipe found in the Pinch of Salt Lake Cookbook printed back in the 1980's, this recipe truly is the best oatmeal raisin cookie recipe I've made.
- 2 cups raisins regular or golden raisins
- 1/4 cup water
- 1 cup butter (I use unsalted) softened
- 1 cup granulated sugar
- 1 cup brown sugar, light or dark firmly packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 3/4 cups all purpose flour
- 2 1/2 cups old fashioned oats
- 1/4 cup cornstarch
Preheat oven to 375 degrees
Bring raisins and water to a boil in a small saucepan, Cover and turn off heat. Or place raisins in small bowl and add 1/4 cup water. Microwave for about 2 minutes covered with plastic wrap. Let sit for about 5 minutes.
In a large bowl cream butter and sugars together on medium speed until smooth, about 1 minute.
Add eggs and beat until incorporated with butter and sugar mixture.
Add vanilla. Add all remaining dry ingredients and mix just until all wet and dry ingredients are incorporated. This takes about 30 seconds at most on low speed or by hand.
Drain raisins and fold into dough.
With a 2 inch scoop, place dough on an ungreased cookie sheet. flatten slightly with palm of hand. Dough should no longer be wet looking, if dough is shiny or wet looking, fold in 2 more tablespoons of flour before scooping onto cookie sheet.
Bake for about 7-8 minutes or until the dough is no longer wet looking and top crust has barely formed. Cookies will be slightly under baked.
- Don't over mix after adding the dry ingredients.
- You may use either regular or golden raisins. I like golden best!
- Sometimes, I lightly sprinkle sea salt on top of the cookies right when removed from oven or just before baking.