Oatmeal Raisin Cookies

I love a great big soft chewy oatmeal cookie.  But I have found that mine don't always turn out as chewy as I would like even when I follow the recipe using the exact measurements.  I normally use the recipe on the box of Quaker Rolled Oats, but lately mine have been on the dry side. I did a little hunting on the internet and read that using quick oats can leave your cookie on the dry side.  That was my answer! I always have quick oats on hand; I never considered that the quick oats would make any difference.

After making this last batch of cookies I'm convinced it's the type of oats that I used that made my cookies dry.  Now I know why I've seen some recipes call for 1/4 cup of water to be added to the batter.  It all makes sense; you have to compensate for the type of oats you might use.  Another trick for a chewy cookie is to soak the raisins for 10 minutes in hot water.  If your raisins are not fresh, they will also absorb moisture from the cookie leaving them dry.

One thing that I don't use, is the cinnamon in my oatmeal cookies.  I love the taste the vanilla flavoring, include cinnamon as an option in this recipe.  

Ingredients:

1 1/2 cup flour 

1 teaspoon cinnamon (optional)

1/2 teaspoon soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup soften unsalted butter (if using salted omit the 1/2 teaspoon salt)

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs 

1 1/2 teaspoon vanilla 

3 cups old fashion rolled oats

1 cup raisins (soak in 1/4 cup hot water for 10 minutes, drain before adding to dough)

1 cup walnuts

Preheat oven to 350 degrees, use a silicone baking mat or parchment paper to line your cookie sheet.

Mix together, flour, baking soda, baking powder, salt and cinnamon (if using) and set aside.  With an electric mixer cream together the softened butter, sugar until smooth then add the eggs and mix until combined.

Add flour mixture and mix until just combined then add in oats, walnuts and drained raisins. 

Using a cookie scoop place dough onto the lined cookie sheet and bake about 12 minutes until brown on the edges.  Let the cookies cool for a few minutes then transfer to a cooling rack.