Fact: I am a hard-core, over-the-top, obsessive, lover of Oatmeal Raisin Cookies.
It’s kind of a crazy statement to make about what is, to most people, the red-headed step child of the cookie world, but I can’t even help it. Maybe it’s because the oatmeal and the raisins combine to make me think I’m actually eating something healthy, or maybe it’s because it’s just darn delicious… whatever the reasons, I’m a fan.
As with most of my favorites I’m constantly revising and renewing my recipes to try and get them to their best possible place. This weekend, I tried adding a little orange zest… it always adds something great to my sugar cookies, so why not try it out here too? Turns out, this addition was long overdue. The results were fantastic, and my favorite cookie, just became my new favorite cookie!
1 1/4 Cup All-Purpose Flour
1 Tsp of Baking Soda
1 Tsp of Ground Cinnamon
1/2 Tsp of Salt
1 Cup (2 Sticks of Butter), softened
3/4 Cups Granulated Sugar
3/4 Cups Packed Brown Sugar
2 Large Eggs
1 Tsp of Vanilla Extract
Zest of One Small Orange
3 Cups of Quick Oats
Start by setting your oven to bake on 350. Next mix all your dry ingredients in a small bowl and set to the side.
Use your stand up mixer (or a hand mixer) mix together butter, eggs, brown sugar, vanilla and orange zest.
Add your raisins into the mix
Slowly fold in your flour
Slowly mix in your oats
Spray your cookie sheet with non-stick spray and use an ice cream scoop or spoon to scoop out your cookies. I made two sizes, big for the adults and small for my little people.
Bake cookies for about 10 minutes (until golden brown) and allow to cool on a wire rack. I stored mine in a vintage loaf tin separated by wax paper.