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KH6DK Oatmeal Raisin Cookies April 15, 2017

Posted by marksun in cookies.
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This is from ham radio enthusiast KH6DK who admits that this recipe is the one on the inside cover of a Quaker Oatmeal cylinder box… except for the nutmeg.

  • 14T butter or 1 regular stick + 6 T
  • 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 or there are going to be globs of raisins in the cookies.  Add to the batter and mix.
  6. use a teaspoon to drop dough onto ungreased cookie sheets if they are in good shape.  I grease my beat up sheets.   I flatten them out with fingers dipped in water using the container I heated the butter in
  7. Bake 10 minutes or until light golden brown.


Oats:  Don’t use steel-cut oatmeal.  kh6ib tried it, and it will not work.  Quick oats work but may be a bit drier and crumbly when you work the batter.  Sometimes there appear to be shortages of  old fashioned oatmeal, and sometimes the price is more than $8 for a container.

Raisins:  There are differences in raisins but I kindof don’t understand why some are plump, some are dried out, … etc.

Tactical cookies:  If the cookies are baked very dark, they become “tactical cookies”. Because of their low albedo they will not give away your position like very light colored cookies will.

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 that does not have exposed elements.  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 / 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 ( pyrex ramiken)
  • 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 – a rubber blade with handle scrapes bowl clean
  • teaspoon for measuring out cookie dough

Random notes on the cookie eating public.  

Nobody likes nuts added to the cookies. Some people like chocolate chips.  One person doesn’t like raisins in his raisin cookies.  Usually if I take these to an event, there is always one cookie left over.  Many people, especially diabetics avoid sugar but will eat one or more cookies.  I’m a bit conflicted about this. Some find deserts to be a sign of weakness and refuse to eat this and any cookies.