Awesome Oatmeal Cookies
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Awesome Oatmeal Cookies are an oatmeal cookie lover’s dream! Packed with two kinds of raisins, nuts and so much delicious flavor, these are TOTALLY worth the effort!
Today, let’s talk about the ultimate antidote to a hectic day: Awesome Oatmeal Cookies. These cookies may have a lot of ingredients, but they are COMPLETELY worth the little bit of extra hassle! With two types of raisins and a beautiful nutty texture, these cookies are some of the best oatmeal cookies out there! So grab your apron and a tall glass of milk, and let’s get baking!
What You’ll Need to Make Awesome Oatmeal Cookies
Ingredients:
- brown sugar
- oats
- raisins (golden and regular)
- dried cranberries
- one egg
- baking powder
- baking soda
- salt
- cinnamon
- finely chopped nuts
- stick of margarine
- flour
- white sugar
Let’s talk substitutions.
- This recipe calls for the two types of raisins, but if you don’t have both, feel free to use the one you have!
- Leave out the nuts if you like! I often do because they add a good bit of expense to things, but they do add a nice texture. It’s up to you!
- I’m using old fashioned oats in this but if you only have quick oats that’ll work in a pinch.
- As for brown sugar, use what you got, light or dark. I use them interchangeably but prefer dark whenever I have it.
How to Make Awesome Oatmeal Cookies
In a mixing bowl place your softened margarine, brown sugar, and granulated sugar. Mix until well-combined.
Toss in your egg and the cinnamon. Mix it up again!
Now in a separate bowl place your oats and your flour…
…and the raisins, dried cranberries, and nuts.
Stir that together.
Add in your salt, baking powder, and baking soda and stir again. Mix your wet ingredients from before with this dry ingredient mix.
Spray a baking sheet with cooking spray.
Scoop cookies onto the prepared baking sheet with a cookie scoop.
Take a few of each color raisin and place on top of the cookie for aesthetic purposes if you wish!
Bake at 350 for 12-15 minutes.
Let sit on pan for two or three minutes and then remove to cooling racks to cool completely.
Enjoy these delicious cookies! Your entire family will thank you for your efforts!
How to Store Awesome Oatmeal Cookies:
Storing oatmeal cookies properly can help maintain their freshness and texture. Here’s how to do it:
- Cool Completely: Allow the awesome oatmeal cookies to cool completely before storing them. If you store them while they’re still warm, they can become soggy due to trapped moisture.
- Use Airtight Containers: Place the cookies in an airtight container. This helps prevent moisture from getting in and keeps the cookies fresh longer. You can use plastic containers with tight-fitting lids or glass jars with rubber seals.
- Layering: If you need to stack the cookies in the container, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
- Moisture Absorbers: Adding a moisture absorber such as a small packet of silica gel or a few grains of uncooked rice can help keep the cookies dry and fresh.
- Room Temperature Storage: Awesome oatmeal cookies are best stored at room temperature. Avoid storing them in the refrigerator, as the cold temperature can make them lose their texture and become stale faster.
- Freezing: If you want to store awesome oatmeal cookies for an extended period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or zip-top bag. When ready to eat, let them thaw at room temperature for about 30 minutes or reheat them in the oven for a few minutes.
By following these steps, you can keep your oatmeal cookies fresh and delicious for longer! That is, if they last that long!
Ingredients
- 1-1/2 cups old-fashioned oats
- 1/2 cup all purpose flour
- 1/2 cup dark raisins plus more for putting on top
- 1/2 cup golden raisins plus more for putting on top
- 1/3 cup dried cranberries
- 1 teaspoon vanilla extract
- 1/3 C diced walnuts
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick margarine softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon ground cinnamon
Instructions
- Place sugars and margarine in mixing bowl. Mix until well blended. Add egg and cinnamon, mix again.
- In separate bowl, place all remaining ingredients. Stir with a spoon and dump into mixing bowl with wet ingredients. Mix until well blended.
- Spoon by heaping tablespoonfuls onto greased baking sheets. Top with a few additional raisins of each color. Bake at 350 for twelve to fifteen minutes until the edges are lightly browned.
- Remove from oven and allow to cool for a few minutes before removing from cookie sheets and cooling completely.
I use the blue antique jars for storage on my counters. I keep things like macaroni, spaghetti, another pasta, corn meal, oatmeal, etc. in them. Mine are all dated 1908, they had been my former mother-in-laws, but when I got divorced and divided our stuff up, I decided they belonged to me. When I first got them they had canned goods in them, and she never expected her jars back when they got empty, so I had stored them in the fruit cellar in back of my own homce canned goods for a few years and then decided to use them. It’s a good thing my “ex” wasn’t real observant when it came to certain things, or may it is more that he never knew where the jars came from. lol Looking back I think it was funny anytime I could pull something over on a cop who thought he was “God’s gift to the world.”
I love mason jars too. Did you know about the pump and seal? it is a hand vacuum pump for food storage. I love mine! Keeps everything in my jars so fresh. I can buy giant packs of things at Costco now and still have them fresh!
And no, I am not a rep, or have any involvement, just a fellow mason jar lover. I thought you might want to check it out. I love your blog.
The cookies look wonderful and I like your second opinion tasting philosophy. I sometimes find I have to complete a whole survey! LOL. I liked today’s quote as let’s face it-life is a series of detours.
Oatmeal cookies are the best – and these look like they may be the best of oatmeal cookies. Though I may have to tinker and get some molasses in as well. Thanks for sharing.
Christy – these look like the bomb! I don’t drink coffee so I don’t frequent Starbucks too much – so to think – I could have missed these without you!!! Heaven forbid! I love oatmeal cookies! Thanks for sharing! Tracie
Awesome cookies Christy. I’m sure they are delicious. If I can get rid of the three cakes my dad got for his birthday, I will surely make these but he’s had waaay too much sugar the past few days and had dang near worn his walker down to a nub. Sparks are flying from it.
it sounds all natual & exactly good for you ,, THIS IS A KEEPER !!!
wow that looks amazing warning to other readers do not click the oatmeal cooking picture while at work you are liable to drool on your keyboard, Christy you’ve done it again.
This isn’t my blog but its one you might apperciate
biscuitsandsuch.com
check it out you wont be dissappointed i believe i check it just about as much as i check yours Mrs.Jordan 🙂
i will, thank you!!!!!!!!!
Checked it out – seems like trying to be a CJ copycat without the humor and southern touch. Hey, but blogging is out there for everyone, so best of luck to her – have you ever checked out Molly Wizenberg’s ORANGETTE?
Let’s see if MR. BILL has an opinion on this one
You are just a “keeper” Christy. 🙂
It’s best to be careful about what you say about people on the internet, as those comments can always be found… even years later.
Also, my blog was started at the same time as Christy’s. It is very different yes, but I hardly think that “copycat” is an appropriate use of language. I’m just as southern and full of humor as anyone, try me.