In all the years we’ve been making these little guys, they’ve still never survived long enough to make it into the cookie jar. (Yes. We actually have one of those.) More often than not, these bad boys are consumed before properly cooled for safe human consumption, but they smell so darn good that no one can resist! Despite open-mouthed fanning gestures and occasional burnt tongues (tongue fanning never works) it happens every time.
This recipe uses common ingredients but adds the unusual step of soaking the raisins in egg and vanilla. It’s so simple you may be tempted to skip it, but trust us, you’ll be so happy you didn’t. It produces plump raisins that make these cookies stand out above the rest. We’ve never met a cookie we didn’t like, but these have our special burnt tongue seal of approval!
Oatmeal Raisin Cookies
Serves 30 - 36; 1 hour 15 minutes
- 2 cups rolled oats
- 1 cup pecans, finely chopped
- 1 cup raisins
- 2 1/2 cups all-purpose flour
- 3 large eggs, beaten
- 1 cup butter, softened
- 1 1/4 cup brown sugar
- 3/4 cup white sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon fine salt
- 1 teaspoon vanilla extract
- Preheat oven to 350º F and line a 9x13 inch cookie sheet with parchment or foil.
- In a small bowl, whisk together eggs, vanilla and raisins. Cover and set aside to soak for 1 hour at room temperature.
- In a large bowl, whisk together butter, brown sugar, and white sugar until creamy and lighter in color.
- In a separate bowl, combine flour, cinnamon, baking soda and salt until well incorporated. Mix in with butter mixture until fully combined, then fold in rolled oats, pecans and raisin mixture.
- Using a tablespoon, scoop out enough dough to roll into 1 inch balls. Place on cookie sheet 1 1/2 to 2 inches apart and bake for 9-11 minutes, until golden brown.
- Remove from oven and transfer cookies to a wire cooling rack or serving platter to cool for for 3-5 minutes. Enjoy!
Recipe adapted from All Recipes