Friday, July 11, 2014

Oatmeal Raisin White Chocolate Chip Cookies

My husband really likes Oatmeal Raisin cookies - when we were first married I used to make the Oatmeal cookie recipe from the side of the oatmeal container. Then I started looking around for different Oatmeal cookie recipes. One of my favorites is a super thin Oatmeal cookie without raisins that bakes really thin and looks like lace - but he really doesn't like those as much.  Marriage is a compromise.

I found this recipe on fun and food cafe blog and the recipe was really easy and the cookies turned out perfect. Of course I changed the recipe just a little to suit my needs and the ingredients that were in my pantry.


2 sticks of butter, softened

1 cup brown sugar, packed

3/4 cup granulated sugar

2 eggs

! tablespoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 1/2 cups raisins

1 cup white chocolate chips

3 cups old fashioned oats


Preheat oven to 350 degrees. Grease two large cookie sheets,

In a stand mixer beat the butter until creamy. Add both the brown sugar and granulated sugar. Beat until fluffy for about 5 minutes. Beat in the eggs, one at a time. Add the vanilla and give the mixture a final mix.

Mix the flour, salt, baking soda, cinnamon and nutmeg in a medium bowl. Stir the dry ingredients into the butter/sugar mixture. Remove the bowl from the stand mixer and mix the raisins and white chocolate chips with a wooden spoon. Lastly stir in oatmeal.

Spoon large tablespoons of dough onto the prepared cookie sheets and bake for 10-12 minutes.

While the first batch of the cookies are baking - put the bowl of dough in the refrigerator. The dough should stay cold while each batch is baking.

Let the cookies cool on the cookie sheet for a few minutes and then place them on a wire rack to finish cooling.

These can be stored an air-tight container for up to a week - although I doubt they will last that long.