The Best Oatmeal Raisin Cookies

I grew up with my Grandmother's famous Jumbo Oatmeal Raisin Cookies. You can imagine the fear I had trying out a "new" oatmeal raisin recipe. I could hear the gasps from my Aunts and Cousins all the way from their homes right into my kitchen!! Now I know a lot of people enjoy the light cakey texture of the Jumbo cookies but I am a huge fan of a chewy cookie, and this is exactly what this is!

The batter is incredibly thick. This is one batch - it makes a huge amount!

Don't skip the step of soaking the raisins!! It really helps to keep them a bit moist during all the cooking! I have also thrown in a couple handfuls of mini chocolate chips when adding the raisins to the batter. A very nice combination.

The Best Oatmeal Cookies

3 eggs, Beaten

1 cup raisins

1 tsp vanilla extract

1 cup butter, softened

1 cup brown sugar

1 cup white sugar

2 1/2 cups all-purpose flour

1 tsp salt

1 tsp ground cinnamon

2 tsp baking soda

2 cups rolled oats

3/4 cup chopped pecans

1. In a small bowl combine the eggs, raisins and vanilla. Cover and chill for 1 hour.

2. Preheat oven to 350 degrees F

3. In a medium bowl, cream together the butter, brown sugar and white sugar. In a separate bowl combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto a prepared cookie sheet.

4. Bake for 10 to 12 min until the edges are golden. Allow cookies to cool 5 min on the baking sheet before removing to a wire rack to cool completely.

Enjoy

CC