My oldest son, the Musician, loves to bake cookies. Snickerdoodles have become his specialty. When he was in high school, he’d bake up a batch to take to school as often as I’d let him into the kitchen. Everyone in school started to recognize my round, blue topped Tupperware container that he carried around filled with cookies. During his senior year, one of his teachers made the statement that her Oatmeal Raisin Cookies were better than any other oatmeal cookie out there. The gauntlet was thrown and my son had to accept the challenge.
Now, I am just going to throw this out there, but there is a difference between snickerdoodles and oatmeal cookies. Okay, there are a lot of differences: texture, appearance, flavor. My son had not made oatmeal cookies, but because of his earlier success, he was sure he could beat her. Long story short, the class voted the teacher’s cookies the winner. As a consolation prize, she gave The Musician the recipe. As a penalty from The Musician’s mama, I am giving the whole world the recipe. I have no idea where she got it, but it is a pretty good recipe.
1. Info for Oatmeal Raisin Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Oatmeal Raisin Cookies
- 1½ cup sugar
- 1¼ cup butter, room temperature
- 1 tsp vanilla
- 2 eggs
- 1½ cup flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- 3 cups quick oats
- 1 cup raisins
- 1 cup chopped nuts (optional)
3. Directions:
- Preheat oven to 375.
- Beat sugars and butter until fluffy.
- Add vanilla and eggs.
- Combine flour, soda, cinnamon and salt in a small bowl.
- Add to sugar mixture, mixing well.
- Stir in oats, raisins and nuts.
- Drop by rounded teaspoonful onto greased or parchment lined baking sheets.
- Bake 375 for 8-10 minutes or until edges are golden brown.
- Cool 2 minutes, remove to wire racks to finish cooling.
