Incredible Oatmeal Cookies are chewy, soft and moist even the next day.
The other day I was doing some surfing and happened upon a message board where they were discussing Oatmeal Cookies. A few years ago when I was at the King Arthur store I bought some Oatmeal Cookies and they were the best I have ever eaten. I had never been a big fan of oatmeal cookies, most seemed too dry to me. That cookie at King Arthur put me on a quest to remake that cookie. I’ve tried many recipes since then and until now none compared. It still isn’t that cookie but it is really good. I baked them yesterday and even today they are soft and moist. ( Sorry for the bad pic, I need to make these again. The picture doesn’t do these cookies justice)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- Cream
- 1 cup butter
- 1 cup light brown sugar
- 1 cup white sugar
- 2 extra large eggs
- 2 teaspoons vanilla
- 3 tablespoons Karo syrup
- Stir in
- 3 cups Old Fashioned oatmeal
- 1 1/2 cups raisins
- 1/2 cups chopped pecans
- Soak the raisins in boiling water for a couple of minutes, drain and let cool before adding. I used regular oatmeal and put it in the food processor after measuring it to chop it up a little.
- Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible. Chop oatmeal in food processor. Now add the oats, raisins and pecans; stir until mixed together.
- Fill cookie scoop with dough.
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray. I put 9 cookies on a half sheet pan.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Maybe you’d enjoy some Biscoff Oatmeal Cookies?
Or some Oatmeal Spice Cookies?
