I found the original of this recipe on the back of some package when I was really little, and I begged Mom to give it a try ASAP. Luckily, it never took much begging at our house for Mom to bake. After some minor adjustments, I humbly submit this as the best oatmeal cookie out there; its simple appearance is deceptive. This cookie is so chewy (even after a few days, though I bet you’ll have a hard time keeping them around long enough to confirm this) and melt-in-your-mouth amazing, this will be your go-to oatmeal cookie standard for life.
These cookies lack the traditional raisins or chocolate chips, but I guarantee with this recipe you will not miss them. These will be one of your favorites too! ~Kathy
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 T. molasses
- 2 tsp. vanilla
- 2 cups flour
- 2 tsp. cinnamon
- 1 ½ tsp. baking soda
- 2 cups quick oats
- 1 cup pecans, chopped (optional)
Instructions:
Preheat oven to 350˚F.
Cream together butter, sugar, eggs, molasses, and vanilla, scraping the bowl as needed.
In a separate bowl, combine flour, cinnamon, and baking soda.
Add the mixed dry ingredients (except oats) to butter mixture.
Stir in oats (and nuts, if adding) last.
Drop by teaspoonful on ungreased cookie sheet; space well on your cookie sheet, as they will spread a little more than most cookies. Bake for 11 minutes or until edges are just golden brown. Do not over bake! Allow to cool slightly; then remove to cooling rack. Store in airtight container.
Ingredients
- Ingredients:
- • 1 cup butter, softened
- • 2 cups sugar
- • 2 eggs
- • 1 T. molasses
- • 2 tsp. vanilla
- • 2 cups flour
- • 2 tsp. cinnamon
- • 1 ½ tsp. baking soda
- • 2 cups quick oats
- • 1 cup pecans, chopped (optional)
Instructions
- Preheat oven to 350˚F.
- Cream together butter, sugar, eggs, molasses, and vanilla, scraping the bowl as needed.
- In a separate bowl, combine flour, cinnamon, and baking soda.
- Add the mixed dry ingredients (except oats) to butter mixture.
- Stir in oats (and nuts, if adding) last.
- Drop by teaspoonful on ungreased cookie sheet; space well on your cookie sheet, as they will spread a little more than most cookies. Bake for 11 minutes or until edges are just golden brown. Do not over bake!
- Allow to cool slightly; then remove to cooling rack. Store in airtight container.
Even the setting of the cookies is lovely.
I tested it both with and without raisins. Personally, I love the way the ones with raisins turned out. Also, eff quick cooking oats they are good for nothing, use old fashioned if you make these, the texture is delightful. I also sifted the raisins with some flour before adding them in at the end…I don’t think it matters too much in a cookie recipe re: sinking/not sinking, but it did help the raisins separate from each other nicely. (I added a scant cup to about 2/3rds of the dough and they could have used as little more, so I’d say 1 1/2 to 2 full cups for the whole recipe, just like chocolate chips)
I baked for only 10 minutes instead of the recommended 11 and they came out much better. The first non-raisin tray I baked for the full 11 and they are def over done, but of course that’ll depend on the oven and type of cookie sheet (I use the gold touch from Williams Sonoma). These cookies are crunchy just on the outside and chewy throughout (the best kind of cookie texture, fight me irl if you think otherwise)
Thanks for the recipe! It’s a keeper.