Katey’s note: These are my mom’s favorite (and possibly best) cookies. When we were kids, my brother and I used to convince her to make them with no raisins or nuts, but they’re actually much better with them.
Thank goodness the summer heat is over! Fall is my favorite season of the year because of the cooler weather, beautiful fall foliage, and college football! Sadly, Texas doesn’t have an abundance of trees with vibrant fall colors, but the cooler temperatures are finally here. And every year that inspires me to bake some our favorite fall treats to embrace the season. This week, I turned to my Great Grandmother’s Oatmeal Raisin cookies to welcome in October.
What I do know is that as much as I hate to admit that she was right, I know now that she was. These have become some of my favorite cookies to make and to eat. (It helps to delude myself that they are ‘healthy’ because of the wholesome oatmeal, raisins, and nuts!)
Hope you enjoy them as much as we do!
Oatmeal Raisin Cookies
1 cup sugar
1 cup brown sugar
1 cup butter (softened)
½ tsp. salt
1 ¾ cups flour (+ 2 Tbsp if using pre-sifted flour)
4 tsp. Baking powder
1 tsp. cinnamon
½ tsp. cloves (ground)
½ tsp. nutmeg
3 cups oatmeal (The real kind – not quick cooking oats)
1 cup raisins (Optional, and Sunmaid Baking Raisins are best)
1 cup pecans, chopped (Also optional)
Cream the sugars and butter together. Add the eggs. Combine the flour, salt, baking
powder, and spices together in a bowl. Add gradually to the creamed mixture.
Mix in the oatmeal, then stir or mix in the raisins and pecans.
Bake at 375 F for 10-12 minutes. (Just lightly browned)