My husband loves oatmeal raisin cookies. In particular, he enjoys the Pillsbury ready to bake ones. I do not share his enthusiasm, partly because I am not fond of raisins and also because I have long suspected that these Pillsbury cookies are oatmeal cookies in name only. Seriously, there isn’t an oat in sight and the first ingredient listed is sugar. Our grocery store stopped carrying them so my husband will track them down at another store every once in a while. A couple of weeks ago he informed me that I could not make a cookie that rivaled the overly processed hunk of sugar he was happily munching on. Naturally, I was nothing short of insulted. I was also amused, because let’s face it there are few things I do well and baking happens to be one of them.
I accepted his challenge and declared that I would set up a blind taste test for him in the near future. I immediately got to work researching recipes and watching video demonstrations. I finally decided to try out this recipe from Beantown Baker. I tweaked it only slightly. The cookies were delicious. Even a raisin-hater like myself enjoyed these.
What about my husband? Well, he prefers the texture of the Pillsbury ones. I know, it’s a disgrace! Ha ha. He did tell me that my cookies were just as good flavor-wise. Meh, I don’t consider him a pillar of good cookie taste anyway.
If you would like to try out these cookies here is what you will need:
1/2 cup (1 stick, 4 oz, or 115 grams) softened butter
2/3 cup (125 grams) dark brown sugar
1 egg at room temperature
1/2 tsp vanilla
3/4 cup (95 grams) flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp Kosher salt
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
I recommend weighing your ingredients. I find that this gives you accurate amounts. Visit Beantown Baker for the full recipe and directions!