Growing up, these were my favourite cookies. They are a win all around: so soft and chewy, with a short list of wholesome ingredients, quick and easy to make and a total crowd pleaser. Oh, and the oatmeal makes them really filling, so they’re a great snack.
We all loved these cookies but that doesn't mean they made a regular appearance in our household. My mom only had a limited amount of time to devote to baking because she was one of those women in the 80's and 90's that “did it all.” It was the age of feminism where women prescribed to the ideology that they could have it all and do it all, before anyone really talked about work/life balance. Mom worked 15 hour days, refused to have a cleaning lady, did her own cooking and gardening and always seemed to be there for us when we needed a drive or help with anything at all, really. I’m exhausted just thinking about it! By default, her baking needed to fairly simple and no-nonsense without compromising taste, because mom did not believe in doing anything 'half-assed' - her own words. So while these cookies are beyond delicious, I would be rendering my mom a disservice in calling them anything but no-nonsense – she just called them oatmeal raisin cookies!
These days, I’m more about taking the time to enjoy the little things in life and I truly believe in the merits of asking for help where you need it. So for me, the upside of this recipe is that you’ll get over 2-dozen delicious cookies and still have time to do whatever it is you want!
10 minutes to prep and 6 minutes to bake, yields about 28 – 30 cookies
1 cup unsalted butter (227 grams)
1 cup white sugar
1 cup packed brown sugar
1 tablespoon of vanilla extract
In a separate bowl, mix together:
2 cups of all purpose flour (in France I use T110)
2 ½ cups of oats (you can choose to grind these up or leave them whole, I prefer them whole)
1 teaspoon baking powder
1 teaspoon baking soda
Mix together all ingredients, gradually adding the dry to the wet.
Add 12 ounces of raisins OR chocolate chips if you want to oatmeal chocolate chip
Optional 1 ½ cups of chopped nuts
Bake on an ungreased cookie sheet. Roll golf ball sized cookies, 2 inches apart.
Bake at 375 F/180 C for 6 minutes
Cool on a rack before devouring!