Oatmeal Raisin Cookies

Where I live school starts back tomorrow – whether all in person, all virtual, or a hybrid of both versions. It will be a different year for sure, but one thing should not change. Great after school snacks! One of my favorite kinds of homemade cookies is oatmeal raisin cookies with chopped pecans. These are my dad’s most favorite, and I just made him some for his 80th birthday last week. I wish I could take credit for this recipe, but it actually comes straight off the inside of the lid to the package of Quaker Oats. The only thing I changed is that I added chopped pecans.

So if you have children or are a teacher like me try some delicious oatmeal raisin cookies for that mid-afternoon snack. And if you just turned 80 what better way to celebrate!

I like to put them in a plastic bag and freeze them then just take a few out at a time. After about 5 seconds in the microwave, they are soft, warm, and chewy. I find that they stay fresher that way. I hope you enjoy this fun recipe. Here is all you need to know:

Ingredients

• 1 stick plus 6 Tbsp. butter softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 1 cup raisins
• 3/4 cup chopped pecans (optional)
• 3 cups Quaker Oats (quick or old fashioned, uncooked)

Instructions

• Heat oven to 350 degrees F.
• In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon, and salt; mix well.
• Add oats, raisins, and nuts; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 – 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Can be frozen.