I cannot believe that my first post is for oatmeal raisin cookies! I have to blame it on our friend Jason – who is coming to dinner on Saturday night. Unlike Rob and I, Melissa (his wife), and all of our (6) collective kids, Jason is just not happy with a chocolate cookie, cake or dessert. Crazy, but true. Since I’m pressed for time and already have chocolate chip cookie dough in the freezer I figure an oatmeal raisin cookie will do the trick. This recipe was given to me by my friend Jill who said it is The Best oatmeal cookie she’s ever eaten. And Jill knows her cookies. The recipe calls for plenty of butter so I knew it would be good. But as I was finishing with the batter, I just couldn’t help myself…I had to add some chocolate chips to the dough. 
I reserved some plain Jason dough for Saturday night, but experimented with the rest – dividing it into three bowls and adding semi-sweet, milk chocolate, and white chocolate chips to each. The result was great. Saturday night came and went. Jason actually loved the white chip cookies. And my chocolate-loving son Andy said that the plain oatmeal raisin were one of his favorites! Success. Thank you Jill.
oatmeal raisin cookies
2 cups butter, softened
2 cups white sugar
1 cup light brown sugar
2 teaspoons vanilla
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1 teaspoon kosher salt
3 cups rolled oats (not quick)
2 cups raisins
1 1/2 cups pecan halves
And chocolate chips – milk, dark or white to taste
Preheat oven to 350 degrees
Line baking sheets with parchment paper.
In large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs, one at a time, beating well with each addition. Combine flour, baking soda and cinnamon and salt; mix well and gradually stir into creamed butter mixture. Fold in rolled oats, raisins and pecans. I find it is easiest to do this part by (clean) hands. Drop by rounded tablespoonfuls onto parchment. Bake for 12-15 minutes in pre heated oven. Cool and enjoy.
This recipe makes a lot of cookies – so I decided to roll and freeze some dough for the next time I need cookies. I do this often and it is easy. Pull out your plastic wrap or parchment – and form a log of dough – wrap it up, label and bag – and pop in the freezer. I just read about Freeze-tite – a product that is best for the freezer from the same maker as my beloved Stretch-tite!
The next time you need cookies, the dough will be on hand and ready to slice and bake. Just adjust the baking time if you take directly from the freezer – the cookies will take longer to bake.
If you think ahead, pop in the fridge before you bake, or pull out on the counter to soften first.
