Source: My mom cir. 1970’s
Oatmeal cookies...a rather basic cookie that my mom has been making for decades. Not only did I love them growing up, but my kids too. I would say the only turn-off for me were always the raisins, which is why I leave them out. Instead, I substitute them with cacao nibs. A very delicious alternative. No, don't worry, it doesn't make them like a chocolate chip cookie, because there's so much more to the oatmeal cookie, than the chocolate chip. With the cacao nibs, it resolves into becoming a cookie not dominated by chocolate sweetness, but rather, nuts, oats, and a hint of chocolate. Delicious either way, and have your cold glass of milk on hand to chase them down. Enjoy.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cookies
- 1 cup butter soft, at room temperature
- 2 medium eggs
- 1 1/2 cups raw sugar
- 2 tsp vanilla powder or 1 pack of vanilla sugar
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp honey
- 1 1/2 cups raisins
- 1/2 cup walnuts
- 1 cup oats
- Pre-heat oven to 300 degrees Fahrenheit Get your wet ingredients ready to combing. Mix butter until soft, add sugar, and when combined, add eggs, one at a time
- Mix flour, salt, baking soda in a bowl, and have oats, raisins, honey and walnuts ready to add.
- combine all ingredients and mix on low speed until all mixed
- use an ice cream scooper and form your balls, lay on a paper lined cookie tray. (about 12 per cookie sheet)
- Bake until cooked, about 20 minutes
If you don't like the raisins, then feel free to leave them out. The honey provides a nice bit of moisture, sweetness and binding.