High Altitude Oatmeal Cookies

Oatmeal Raisin Cookies on a decorative white plate

Chewy in texture, a no-fail high altitude recipe for oatmeal raisin cookies.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

resting time 15

Servings cookies

Calories 82kcal

Author Lea Ann Brown

Ingredients

3 eggs well beaten
1 cup raisins
1 teaspoon vanilla extract
1 Cup butter softened just enough for it to cream with sugars
1 Cup light brown sugar
1 Cup white sugar
2 ½ Cups flour
¾ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 Cups oatmeal Quick cooking works best.
¾ cup chopped pecans

Instructions

In a bowl, add eggs and with a whisk or fork, beat the eggs well. Stir in raisins and vanilla and let stand for one hour, in the refrigerator covered with plastic wrap.
Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. I used my stand mixer for this step.
Dough will be stiff.
Drop by heaping teaspoons onto uncreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
Bake 350 degrees for 10 - 12 minutes or until lightly browned. Let cool 10 - 15 minutes or until cool enough to move to a cooling rack without breaking.

Notes

A recipe from Colorado Cache. 1988. The secret it soaking the raisins.

Tips for Success:

As with any baking recipe. Oven temperatures can vary. Watch those cookies. They could be done in 9 minutes or 11 minutes. And if your oven is like mine, the first batch will take 11 minutes and by the time you're ready to bake the last batch, the baking time could be 9 minutes.

Use two cookie sheets to bake these oatmeal cookies. When you ready to cook that second batch, placing cookies on a hot cookie sheet will cause the butter to melt too quickly and the cookies will spread. You want the cookie dough to land on a cool surface before placing in the oven.

You can use either quick cooking or old fashioned oats for this recipe.

Nutrition