Biggest and Best Oatmeal Cookies!
- 2 dozen
- Prep Time:
- 10-15 minutes
- Cook Time:
- 12-14 minutes
1 Cup Unsalted Butter, Softened
1 1/4 Cups firmly packed Brown Sugar
3/4 Cups Granulated Sugar
1 Teaspoon Vanilla
2 Cups All-Purpose Flour
4 Cups Rolled Oats
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
1 Cup Raisins
Preheat oven to 350 degrees. Lightly grease 2 cookie sheets and set aside.
In a large bowl combine the flour, baking soda, cinnamon, nutmeg, salt and oats. Stir well and set aside.
Cream together the butter, brown sugar and granulated sugar in a large bowl with an electric mixer until light and fluffy.
Add the eggs to the butter mixture one at a time, beating well after each addition. Add vanilla and beat until blended.
Add the oat mixture to the butter mixture and stir until all ingredients are moist. Do not over mix. Stir in the raisins.
Drop large heaping tablespoons of dough onto cookie sheets. Use the palm of your hand to flatten each cookie so that they are approximately 1/2 inch thick.
Bake for 12-14 minutes until the edges just begin to brown and the cookies are softly set. Do not over cook. Cool for 5-10 minutes on baking sheet and then transfer to a cooling rack to cool completely.
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