Oatmeal cookies are sooooo good. I can never have just one, mostly because they have the perfect balance of sweetness, texture and I guess it never hurts that I try to convince myself that simply because they have oatmeal, they’re somehow healthy (suuuureeee…).
Anyway, I have tried lots of recipes and finally think I have a winner. I like the combination of oatmeal and raisins and prefer chewy softer cookies, so if this describes you too, try it!
3/4 cup butter, softened
¼ cup oil
1/2 cup white sugar
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1 cup raisins (can be substituted for chocolate chips)
Preheat oven to 350 degrees.
Cream the butter, oil and brown/white sugar until smooth. Add vanilla and eggs. Slowly add the flour until everything is combined. Add baking soda and salt. Fold oats and raisins to the mix.
Refrigerate for 30-40 minutes and then drop in rounded spoonfuls on an ungreased baking sheet.
Bake for about 10 minutes (or until edgest start to brown slightly) and then allow them to cool on the baking sheet before transferring to a wire rack.