HOME BAKED GOODIES THAT REMIND YOU OF YOUR CHILDHOOD
One of my favourite types of cookies growing up were old-fashioned oatmeal raisin cookies which I would help my mum make in the kitchen at least once every couple of weeks. Most of all I remember the smells of all the spices and dipping my finger in the black treacle for a little taste.
I don’t know many kids who aren’t fans of eating cookies and most parents enjoy creating cookies as one of the first recipes they teach their kids. I’ve already taught our son how to make peanut butter chocolate chip cookies and he’s not even two yet. I’m sure he’ll forget all about it but I have photos to prove he loved mixing and squashing the cookies with a fork. Memories are a good thing.
I’ve posted two oatmeal raisin cookie recipes that I’ve created on the blog over the years which I can easily say stack up to being some of the best I’ve made especially the Oatmeal Raisin Spiced Rum Cookies which are to die for.
Since we’ve got the little guy now and he loves oatmeal raisin cookies too I wanted to make something he would enjoy minus the alcohol. Quick and easy oatmeal cookies is what I aim for because I like simple, clean recipes like this one.
The best part about making any type of oatmeal raisin cookie is that the ingredients are basic and they won’t cost you a fortune to make. For under $5 you can make a batch of homemade oatmeal raisin cookies which may be a more than buying a bag of commercially made cookies but at least you know what went into making the cookies.
Related: Homemade vs. store-bought (which is cheaper?)
A huge bag of old-fashioned oats (not quick oats) will make you quite a few batches of old-fashioned oatmeal cookies as will a few pounds of Thompson raisins (Sultana) which I prefer for these cookies. Using old-fashioned oats is the only way to go when making oatmeal raisin cookies so forget about the quick oats for this recipe unless they are the only oats you have.
What are old-fashioned oats?
Sometimes called rolled oats, these look like flat little ovals. When processing these oats, the kernels are steamed first and then rolled to flatten them. They take longer to cook than quick oats, but are quicker than steel-cut oats.- Pop Sugar (Comparison of Steel Cut Oats, Old-fashioned oats and Quick Oats)
I didn’t soak the raisins like I did for the spiced rum oatmeal cookies because I wanted to keep the chewy texture of the Thompson raisin. There are many kinds of raisins you can use when you make old-fashioned oatmeal cookies so pick the one that works for you.
Raisin varieties depend on the type of grape used, and are made in a variety of sizes and colors including green, black, blue, purple and yellow. Seedless varieties include the sultana (the common American type is known as Thompson Seedless in the USA), the Greek currants and Flame grapes. Raisins are traditionally sun-dried, but may also be water-dipped and artificially dehydrated.- Wikipedia Raisins
Every good cookie has some sort of brown sugar whipped to perfection with butter and eggs and I’ve done just that followed by a bit of molasses (also known as Treacle) because that’s what us Brits do. My main goal with these old-fashioned oatmeal cookies was to recreate what I enjoyed as a child. That means I put my memory to the test and let my hands do the baking.
Treacle is any uncrystallised syrup made during the refining of sugar.The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle. Black treacle, or molasses, has a distinctively strong, slightly bitter flavour, and a richer colour than golden syrup.Golden syrup treacle is a common sweetener and condiment in British cookery, found in such dishes as treacle tart and treacle sponge pudding.- Wikipedia
When you think of old-fashioned oatmeal raisin cookies your taste buds taste butter, molasses, crunchy oat coating and a chewy oatmeal and raisin center. That’s the way I remember them so I wanted a batch of chewy oatmeal raisin cookies on my stove baked and cooling with-in an hour. It can be done, especially if you’re in the mood for something sweet like I was when I made these.
Most of the oatmeal raisin cookie recipes I’ve ever made turned out to be thick, round cookies almost cake like but still soft. They are extremely delicious but they won’t satisfy the crunch factor if you’re looking to enjoy a sweet splurge. Sometimes I’m in the mood for a crunchy cookie and other times I like a soft thick cookie.
This recipe for old-fashioned oatmeal raisin cookie gave me 16 medium-sized cookies. I don’t believe in small cookies so I scoop a bit out in my hand and roll the cookie dough into balls and put them on a Silpat lined baking sheet about 1 inch apart as they will spread . I keep them as uniform as possible so they bake up round but not too thick.
Never over-bake a cookie and remember the cooking process continues even after you remove your baking sheet from the oven. As soon as you can handle them transfer the cookies to a cooling rack.
The end result is one of the best old-fashioned oatmeal raisin cookies I’ve ever had.
How to make old-fashioned oatmeal raisin cookies
- 1 cup of dark brown sugar
- ½ cup all-purpose flour
- 1 large egg
- ½ cup softened butter
- 1 tablespoon pure vanilla extract
- 1.5 cups of Thompson raisins (or equivalent)
- 1 teaspoon cinnamon (a little more if you fancy)
- 1 teaspoon all-spice or cloves, ginger and nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon of sea salt
- ½ teaspoon baking soda
- 1½ cups of old-fashioned oats (the best)
- 1 tablespoon molasses or black treacle
- Pre-heat your oven to 350 degrees
- In a stand mixer or mixing bowl add your butter and sugar and beat until golden and fluffy then add in your egg and continue mixing until combined (about 2 minutes on medium speed)
- Add in your baking soda and baking powder
- Add in your oats and flour then mix for 20 seconds on medium speed until combined
- Add in the molasses and all your spices and pure vanilla and mix 30 seconds on medium speed
- Add in your Thompson raisins (I like to hand mix them in or you can use mixer)
- With a tablespoon scoop out a handful and roll into a ball. Continue doing this until the cookie dough is completed. Make sure to keep at least 1 inch in between each cookie as they will spread. Even more if you can. I would even go as far as only putting 2-3 cookies per row so they have space to spread. (see my photo)
- Bake in the oven for 8-10 minutes or until golden brown (don't over-bake them)
- Remove and once you're able to handle them after a few minutes move to a cooling rack
- Store in the freezer for up to 6 months or in a container on the counter for 1 week.
I’m certain you will love these old-fashioned oatmeal cookies just as much as I do with a big mug of cold milk to wash them down with. You can freeze these cookies but there’s probably no point unless you’re making them for a party or gathering of sorts. They won’t last long, I know that for a fact.
Happy Cookie baking friends!
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