Desserts > American Cookies > Oatmeal Cookies

Milkette Oatmeal Raisin Cookies Recipe

Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 1/2 cups raisins

Special equipment needed:
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Baking sheet
- Parchment paper

Step-by-step instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.

5. Gradually stir the dry ingredients into the butter mixture until just combined.

6. Stir in the oats and raisins until evenly distributed.

7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 12-15 minutes, or until the edges are lightly golden brown.

9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 3 dozen cookies

Nutritional information:
Per serving (1 cookie):
Calories: 150
Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 25mg
Sodium: 70mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 13g
Protein: 2g

Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- You can use any type of dried fruit in place of raisins, such as cranberries, cherries, or chopped dates.

Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the dough for extra crunch.
- Use white chocolate chips instead of raisins for a sweeter cookie.
- Add 1/2 teaspoon of nutmeg or ginger for a spicier cookie.

Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Don't overmix the dough once you add the dry ingredients, as this can make the cookies tough.
- For chewier cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.

Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.

Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for an elegant presentation.

Garnishes:
Sprinkle the cookies with coarse sea salt for a sweet and salty flavor combination.

Pairings:
Serve the cookies with a glass of cold milk or a cup of hot tea.

Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with a fruit salad or a cheese plate for a more substantial snack.

Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of butter or a tablespoon of milk to the dough.

Food safety advice:
- Make sure to wash your hands and all surfaces and utensils that come into contact with the dough to prevent the spread of bacteria.
- Store the cookies in an airtight container to prevent them from becoming stale or moldy.

Food history:
Oatmeal raisin cookies have been a popular treat in the United States since the early 20th century. They are a classic example of a "comfort food" and are often associated with home baking and childhood memories.

Flavor profiles:
These cookies are sweet and chewy, with a warm cinnamon flavor and bursts of juicy raisins.

Serving suggestions:
Serve these cookies as a snack or dessert, or pack them in a lunchbox for a sweet treat on the go.

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Taste: Sweet, Nutty, Buttery, Cinnamon, Oaty, Cinnamon-Spiced