There are few cookies I like better than a good oatmeal raisin cookie. And that’s not because oatmeal raisin cookies are necessarily better for me, calorie wise that is, but you do have to admit, they feature healthier ingredients than some cookie varieties out there! Especially this recipe that contains whole wheat flour, and lots of oats, walnuts, and raisins. So in essence oatmeal raisin cookies are a lot better for us nutritionally than a chocolate chip cookie, for example. (And no, I don’t mean to suggest that you stop eating chocolate chip cookies. That would be entirely too great a sacrifice.) All I’m saying is that a good oatmeal raisin cookie is also worthy of your attention.
But I hold this truth to be self-evident; not all oatmeal raisin cookies are created equal. And in my humble opinion, their creator, our dear friend Jim’s father Don, in order to form a more perfect union, found just that perfect blend of ingredients in his pursuit of oatmeal raisin cookie happiness. These are simply the best oatmeal raisin cookies I ever tasted. They are chock full of nuts and raisins, are crunchy (from the nuts) and chewy (from the oats and raisins), and the overall flavor is unequalled in all the land.
So without any further preamble or declaration, I give you Don’s magnificent recipe for oatmeal raisin cookies. And if these cookies don’t insure domestic tranquility and promote the general welfare at your home, then I don’t know the difference between a preface and a prologue!
- ½ c. (1 stick) unsalted butter or margarine, room temperature
- 1/3 c. canola oil
- 1 c. granulated sugar
- 1 c. brown sugar, packed
- 2 eggs, room temperature
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tsp. salt
- 1½ c. whole wheat flour
- 3 c. regular oats
- 1 c. chopped walnuts
- 1 c. walnut halves, not chopped
- 2 c. golden raisins
Cream the butter, oil, and sugars together until light and fluffy. Add the eggs and vanilla; beat until thoroughly combined. In a separate bowl, whisk together the baking soda, salt, and flour. Stir in the oats. Add to the butter mixture until just combined and then stir in the nuts and raisins.
Drop by ice cream scoop or rounded tablespoon onto ungreased cookie sheets. Bake in a pre-heated 350 degree oven for 8-10 minutes or just until set. Do not overbake. Remove from oven and let cool for a couple of minutes on baking sheet, then remove to cooling racks. Allow to cool completely before storing in an airtight container.