Rhoda’s Oatmeal Cookies

Nothing makes your home smell better than baking cookies! I prefer to use the old fashioned “rolled” oats in everything I bake, but the quick-cooking version will work fine, too. This recipe is a lifelong favorite of my nieces and nephews, always moist and chewy, with lots of raisins, nuts, and cinnamon.

1 C. sugar
1 C. brown sugar, packed
1 C. butter or margarine, softened
2 eggs
1 tsp. vanilla extract
2 C. flour
1 tsp. each of salt and baking soda
1 T. cinnamon
3 C. old fashioned rolled oats
1 C. chopped nuts
1 C. raisins

Preheat oven to 350º. Cream the sugars and butter/margarine, then mix in the eggs and vanilla. Add in the flour, salt, baking soda and cinnamon and mix well. Add in the oats, nuts, and raisins—your dough will be moist but stiff. Drop by rounded teaspoons onto cookie sheets covered with parchment paper. Bake for 10-13 minutes, or until just starting to brown. Makes about 5 dozen. These freeze well.

Kitchen Hint: As you spoon the dough onto the cookie sheets, leave it in rounded mounds so the cookies stay moister. Don’t overbake! You can also substitute dried cranberries or other dried fruit chunks for the raisins.

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