Growing up one of my favorite treats my mom would make was Oatmeal Raisin cookie sandwiches with cream cheese frosting in the middle. She would usually pack one in my lunch for me, along with a cute note. Mom’s are great that way, am I right?
To this day, it remains one of my favorite treats because of its hearty texture and pops of sweetness here and there. I love any dessert that isn’t overly sweet & doesn’t kill me in calories, but I think we can all appreciate that.
Oatmeal cookies don’t have a particularly clear origin but one theory is that they are a modernized version of a Scottish/ British oat cake. The oatcake was a very popular food among soldiers during wartimes. The oatcakes were easy to travel with and were packed full of energy which would, in turn, help them in battle.
In the 1800s, the oatcake was turned into a confection. The first recorded recipe for oatmeal cookies was written by Fannie Merritt Farmer in 1896. From there the recipe has grown into being the second biggest use of oatmeal in America, following plain oatmeal.
Many different variations are out there including the famous Levian Oatmeal Raisin cookie, as well as my mom's version (which I think is the best!)
Oatmeal Raisin Cookies
- 1 cup of butter, softened.
- 1 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 cup all- purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 3 cups Quaker oats
- 1 cup of raisins
- 1/4 cup of craisins
- Set the oven to 350 degrees.
- In a large bowl, beat the butter and sugars on medium speed until creamy.
- Add eggs and vanilla, beat well.
- Add combined flour, baking soda, cinnamon and salt, mix well.
- Add oats, raisins and craisins. Mix well.
- Drop dough by rounded tablespoonfuls onto a lined baking sheet.
- Bake 8 to 10 mins. Cool for 10 mins before serving. Tasty!