Recipe: Golden Oatmeal Raisin Cookies

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For the past couple days Mary’s had quite a hankering for some Oatmeal Raisin Cookies. Yesterday evening she took a basic recipe for these cookies and kicked it up just a bit while she made them. She used dark brown sugar to give the cookies and added richness and a beautiful color. She also decided to use golden raisins for additional color and a bit more sweetness. The cookies turned out wonderfully, soft and delicious, with the golden raisins giving some bites a great texture.

Golden Oatmeal Raisin Cookies
Makes 36 cookies

1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 cups oats
1 egg
1 cup packed dark brown sugar
1/2 cup vegetable oil
1/2 cup 2% milk
1 teaspoon vanilla extract
1 cup golden raisins

Preheat an oven to 375 degrees F. Using a fairly fine mesh, sift the flour, soda, salt, and ground cinnamon together into a large mixing bowl, then stir in the oats. In another mixing bowl, combine the rest of the ingredients. Add them to the dry mix and stir until well-blended.

Using a tablespoon, gently drop the dough onto ungreased cookie sheet about 2″ apart. Bake in the preheated oven for 15 to 18 minutes until the cookies are golden-brown and slightly firm. Remove them to cool on a wire rack.

Note: Feel free to add more raisins if you’d like. You could also use 50/50 dark and golden raisins, or even replace some of the raisins with small chunks of banana.


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  1. OOH Dave. Between the fish recipes and cookies, you are my hero! I love cookies, and perhaps I’m weird (ok, I am, I admit it), but oatmeal raisin cookies rank right up there w/Tollhouse cookies in my book.

    What about using pineapple chunks or will those break down wrong?? Pineapple upside down cake is another of my favs, and any time I can pull in tropical fruit, I will!

  2. Hi Phyllis! Hey, if you’re weird you’ll fit right in around here … 🙂 Pineapple chunks, eh? I’m thinking they’d work if they were drained enough (i.e., the juice squished out) or even use dried pineapple that’s been soaked in a bit of rum for a few hours to give them a bit of juice before a draining. Yeah, that sounds totally interesting … 😉

  3. Those look insanely delicious!! I have convinced myself that oatmeal cookies are good for you, so I am so making these this weekend.

    Dark brown sugar also helps make baked goods a bit moister.

  4. Remember Durian … the more you eat of these cookies, the lower your cholesterol should be. 😉

  5. Mine might be in the negative numbers come Monday!

  6. That would take a lot of cookies … and lots of good milk to wash them down!

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