This version of a cookie classic is my son Paul’s favorite. Served with a little shot glass of milk makes
this the perfect snack or end of meal treat. I use brown sugar which yields a moist cookie with a rich
molasses flavor.
1 cup unsalted butter
1 1/3 cups brown sugar
2 large eggs
1 teaspoon vanilla
2 cups old-fashioned oats
2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups raisins
Preheat oven to 325°F. Prepare pans by lining with parchment paper or with Silpat®.
Using an electric mixer beat butter and sugar. Stir in eggs one at a time. Add vanilla.
In separate bowl combine oats, flour, baking soda and salt.
Add flour to mixer until just combined. Stir in raisins.
Using cookie scooper or a teaspoon drop dough a few inches apart onto sheets. Bake for about
10 to 12 minutes until golden brown.
Transfer to wire racks and let stand until cool.
Enjoy with a cup of tea or glass of milk. I like to serve as a dessert with little shot glasses of milk.
Easy! Done! Enjoy!
Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 1 cup unsalted butter
- 1⅓ cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups old-fashioned oats
- 2 cups flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1⅓ cups raisins
- Preheat oven to 325°F. Prepare pans by lining with parchment paper or with Silpat®.
- Using an electric mixer beat butter and sugar. Stir in eggs one at a time. Add vanilla.
- In separate bowl combine oats, flour, baking soda and salt.
- Add flour to mixer until just combined. Stir in raisins.
- Using cookie scooper or a teaspoon drop dough a few inches apart onto sheets.
- Bake for about 10 to 12 minutes until golden brown.
- Transfer to wire racks and let stand until cool.
