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KH6DK Oatmeal Raisin Cookies April 15, 2017

Posted by marksun in cookies.
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I add my callsign to this recipe based on the Quaker Oatmeal recipe.   Whatever you do, don’t use steel-cut oatmeal. kh6ib tried it, and it will not work.

  • 1/2 cup butter = 1 stick + 6 T   — soften / melt
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all -purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 cups “old fashioned” oatmeal
  • 1 cup raisins

Heat oven to 350° F .

  1. melt / soften butter  – I use a small bowl in the microwave using the  melt  function.  melt,  foodtype=butter= 1 ,  two presses to start
  2. In large bowl, beat butter and sugars on medium speed with electric mixer until creamy.
  3. add eggs and vanilla and mix well with electric mixer
  4. combine flour, baking soda, cinnamon and salt, and mix well.  I use a mixing tool with a wood handle and rubber scraper blade.
  5. combine oats with raisins in a large bowl to make it easier to get an even distribution of raisins.  break up clumps of raisins while you’re at it.  Then add to the batter and mix well.
  6. drop dough by rounded teaspoonfuls onto ungreased cookie sheets.   I flatten them out with fingers dipped in water.
  7. Bake 10 minutes or until light golden brown.


Time.  Takes about an hour for a single recipe.  Prep time including spooning dough onto cookie sheets is about five minutes longer than it takes to preheat the oven if I’m reasonably well organized.  Often I will have the dry ingredients pre measured and ready to go in jars: sugars pre measured in jars, and dry ingredients including baking soda/flour/spices in a container.

Oven placement – mine is a conventional electric oven.  By trial and error the following works best for my oven.   I place two racks in the top 1/3 of my oven and bake two cookie sheets at a time.  The cookie sheet racks are separated by one rack space.  This position results in the most even heating of both sheets and prevents the cookies on the bottom sheet from cooking faster than the top.  It probably makes use of a convection effect with the hottest air rising to the top, displacing air which has lost its heat to the cookie sheet.

Equipment and tools

  • 4 cookie sheets  to hold 5 dozen smallish cookies
  • 1 large metal bowl  and 2 smaller bowls for flour mixture  and oatmeal raisin mixtures
  • 1 small bowl for melting butter
  • 1 C, 3/4 C,  1/2 C  measuring cups
  • 1 teaspoon,  1/2 t, 1/4 t  measuring spoons
  • electric mixer
  • mixing/scraping tool
  • teaspoon for measuring out cookie dough