Ingredients (Serves 36)
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves (see substitutes)
1/8 teaspoon nutmeg
1/2 teaspoon salt
3 cups Rolled Quaker Oats
1 cup raisins
Preheat oven to 350 degrees F and make sure you have a non-stick cookie sheet (greased cookie sheets can cause oatmeal cookies to burn).
In a large bowl, add butter, brown sugar, white sugar, eggs, and vanilla. Mix with an electric mixer on medium speed until smooth and creamy.
In a medium bowl, add the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Mix thoroughly.
Using a spoon, stir these dry ingredients into the sugar mixture. Then stir in the oats and raisins.
Drop by 1/2 tablespoon onto non-stick cookie sheet. Don't press the oatmeal cookie dough flat when placing it on your baking sheet. This will keep your cookies plump, soft, and chewy. (For the perfect sized cookie use
a melon-baller when scooping and placing dough on cookie sheet)
Bake each batch 8 - 9 minutes until lightly golden brown. Between each batch, wipe your cookie sheet clean, this will prevent burning and helps to make your oatmeal raisin cookies soft and chewy.
Do not OVERBAKE. Two extra minutes can make the difference between a rock and a soft oatmeal raisin cookie recipe. It is better to take your
cookies out one minute early and allow them to set-up while cooling than risk over baking.
Allow to cool for 2 -3 minutes before removing from cookie sheet to cool completely. Store in an airtight container.
Allspice or pumpkin pie spice can be substituted for the ground cloves.