Father’s Day is this weekend and so I baked Oatmeal Raisin Cookies. This is the original cookie recipe that we baked at Country Cupboard Cookies bakery, one of our most popular requests. Of all the cookie flavors we baked, this was my Dad’s favorite.
If you like soft and chewy oatmeal raisin cookies, this is a good recipe to try. I added raisins and walnuts to this batch, but the nuts are optional. I love the soft and chewy middle, and the cookie edges are crispy and nicely browned.
You can substitute extra raisins for the nuts if you like a nut-free cookie. However, the walnuts do add an extra chewy texture to this classic oatmeal cookie recipe, so if you like nuts, keep them in.
My father passed away in March 2012. I have a hard time realizing that this year, 2015, is the fourth Father’s Day I’ll miss him. It really doesn’t get easier, but I’ve learned to cherish my memories and do what I can to celebrate the time our family had with him. Since his favorite cookie was OATMEAL RAISIN, baking it every year for Father’s Day is a way to bring back some of those times. Perhaps that’s one reason why family recipes are so important to be saved and passed along?
I grew up learning to bake in the farmhouse where my Dad was born. The majority of my present cookie recipes are based on those old family recipes. I’ve tweaked them along the way, for example, this oatmeal raisin recipe can be used for our “Blueberry Cobbler” cookie and also our “Cranberry White Chocolate” cookie.
I’ll definitely be adding those flavors to our recipe files here soon! How about “Oatmeal Almond Crunch“? And a wonderful cookie for the holidays, “Cranberry Orange Pecan”?
But for now, back to the Oatmeal Raisin Cookies. Soft, chewy and sweet with raisins, walnuts and cinnamon.
This is the wholesome cookie you want when you are hungry. Two of these cookies loaded with rolled oats, raisins and walnuts will keep you energized for a long walk, a bike ride or a canoe ride across the lake. Yes, my husband, Dan & I just bought a canoe! We have been kayaking for the past few years, nothing serious, mostly easy kayaking on peaceful waters, fishing, relaxing. The canoe seemed like a nice addition to our watersports. I highly recommend it.
OK. So back to baking. If you are looking for a sweet treat for a special Dad this Father’s Day weekend, and have time to bake, I’d like to share this favorite cookie recipe with you.
Happy Father’s Day!
Don’t forget to enjoy a few yourself! These cookies will stay fresh for a few days. If you want to keep them longer, freeze in a ziploc bag.
- 4 ounces butter (1/2 cup or 1 stick)
- 3½ ounces white granulated sugar (1/2 cup)
- 3½ ounces light brown sugar (1/2 cup)
- 1 whole egg
- 1 tsp pure vanilla
- 4½ ounces all-purpose flour (1 cup), I always use unbleached
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- ½ tsp Kosher Salt
- 3½ ounces rolled oats (1 cup) I use Quaker Oats, old-fashioned
- 4½ ounces raisins (3/4 cup)
- 1 ounce walnut pieces (1/4 cup), optional. If you don't use add walnuts, increase your raisins by same amount
- Preheat oven to 350 degrees.
- Cream room temperature butter and sugars together until well blended.
- Add egg and vanilla and mix together.
- Add flour, baking soda, cinnamon and salt and mix until incorporated into batter.
- Stir in Oats just until blended.
- Add Raisins and Walnuts.
- Using 2 TBL for each cookie or a small ice cream scoop, place cookies on a silpat or parchment lined cookie sheet.
- Bake 11 to 12 minutes at 350 degrees.
- Allow to finish baking and cool on cookie sheet.
If you don't like nuts in your cookies, just substitute additional raisins.
You don't have to chill this batter prior to baking. If you do want the cookies to be thicker, however, chill for one hour.