Wow, I am shocked at how good these were. This was my first oatmeal cookie attempt, although I am used to making chocolate chip. I borrow some of the tips that I use for our awesome chocolate chips that maybe seemed to enhance this recipe even more. I softened the butter on top of a warm oven while the eggs were soaking the raisins. I also added extra cinnamon to every ingredient until it had a nice smell to it (I love cinnamon!) because pre-ground can be weaker. I also added a pinch of salt because every baked good needs it in my opinion. More importantly, I used these extra thick (what I call "hippy oats") rolled oats and I was worried about them being too dry. I drizzled a few tablespoons of milk to the oats so they would absorb some of the moisture while I creamed the butter and sugars. I made sure that there was not extra liquid when I mixed the oats into the batter, just a tiny, tiny amount so they would soften easier. This was very effective! I also rotate my cookie pans after 4 minutes on dark non stick, and 5 minutes on regular cookie sheets. We cook on parchment paper to avoid over browning, and use a flip icecream scoop to make sure all the cookies are the same size (which controls the spread), and cook evenly. These cookies were soft and chewy, with an excellent flavor (I omitted the nuts because I didn't have them). Remove cookies immediately from the pan, starting with the brownest ones first. They will keep cooking on the pan if you leave them there, which you
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