This is one of those recipes that I grew up eating, so I have no idea where my mother found the recipe. I do know that it’s delicious, and that’s saying a lot because I’m not typically a big fan of anything that doesn’t include chocolate. While these are fantastic plain, they would also be fabulous sandwiched between vanilla ice cream or frosting.
They’re a buttery, chewy oatmeal cookie that tastes like browned butter with a hint of cinnamon and soft raisins. The secret is soaking the raisins in vanilla and eggs for an hour before adding them to the batter. So let’s get started!
Chewy Oatmeal Raisin Cookies Adapted from my Mom
3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup of unsalted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cup old-fashioned oatmeal
3/4 cup chopped pecans, optional
Preheat the oven to 350 degrees.
In a small bowl, beat the eggs and vanilla with a fork, then add the raisins. Cover with plastic wrap and let stand at room temperature for 1 hour.
Cream together the butter and sugars. Add the salt, cinnamon, baking soda, and flour – mix well. Add the oatmeal and the egg/raisin mixture, and the pecans (if using). Stir. The dough will be stiff. Use a cookie scoop and drop them onto parchment-lined cookie sheets.
Bake for 12-15 minutes,* or until lightly browned.
*The time will vary based on the size of the cookie dough scoops.