How ‘y’all doing out there in the midst of the pandemic?
Sometimes, when I need to escape the incessant chatter of the negative news cycle, I head into my kitchen and bake something delicious. Comfort cooking is a REAL THING–especially during challenging times like these.
Since we all have to be SIP right now, I figure why not make the best use of that time? I guarantee these homemade oatmeal cookies are just the thing to ease your mind, and feed your craving for something sweet.
This old-fashioned recipe comes from my friend Pam Maes who is always baking up something wonderful in her kitchen. Last week she shared a fresh-baked batch of these cookies with me. I thought I was in heaven!
Chock full of spice, chopped walnuts, and golden raisins these babies are the epitome of buttery, brown-sugary deliciousness. I prefer a crispy cookie, so I let them bake a smidge longer, but they are just as yummy if you like a softer texture. Be sure to enjoy them with an ice cold glass milk!
I whipped up a full batch last week, and sent a care package to my son & his roommates who are SIP at Cal Poly. Needless to say, I earned major Mom points and they devoured the contents of the package in a day.
If you want to savor the goodness awhile longer, I suggest pulling the cookie plate out of arms reach. Plus getting up to eat them qualifies as “exercise” these days!
PAM MAE’S KILLER OATMEAL-RAISIN COOKIES (makes 3 dozen large cookies)
Printable recipe Pam Mae’s Killer Oatmeal-Raisin Cookies
- 1 cup butter, softened to room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tsp. real vanilla extract
- 1 1/2 cups flour
- 1 1/8 tsp. baking soda
- 1 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground mace
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 3 cups uncooked oatmeal (not quick-cooking or steel cut)
- 1 cup walnuts, roughly chopped
- 1 cup yellow raisins (can substitute regular raisins if preferred)
- Preheat oven to 350F.
- In a large mixing bowl, cream the butter, sugar, and brown sugar together with an electric mixer until fluffy.
- Add the eggs and vanilla. Mix thoroughly.
- In a separate mixing bowl, sift the flour, baking soda, salt and spices together.
- Gradually add the dry ingredients to the butter mixture, incorporating between additions with the electric mixer.
- Fold in the oatmeal, nuts and raisins.
- Use a small ice cream scoop (or tablespoon) to drop the cookie batter onto a non-stick cookie sheet. Flatten each round slightly.
- Bake 8-10 minutes for a soft cookie; 12 minutes for a crisp cookie. Remove from the oven and let sit for 3 minutes before transferring to a cooking rack.