Granny's Oatmeal Cookies

These oatmeal cookies are reminiscent of my husband's Granny's recipe. Golden brown and crisp on the outside, slightly chewy in the center and full of dark raisins. Use quick oats or pulse large flake oats in a food processor before adding to dough as you will get the best density and texture. I like to use buckwheat honey for a fuller flavour, but any liquid honey or golden syrup will do. Enjoy them baked fresh or reheat from frozen for 20 seconds in the microwave.

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Prep Time 15

Cook Time 14

Refrigerate dough 2

Total Time 2 29

Course dessert, snack

Cuisine American, Canadian

Servings cookies

Calories 146 kcal

Equipment

2 baking sheets
parchment paper

Ingredients

1 cup unsalted butter
½ cup granulated sugar
½ cup brown sugar lightly packed
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract Pure vanilla extract is better than artificial vanilla extract.
2 large eggs
⅓ cup liquid honey I like to use buckwheat honey when I have it on hand. It gives an extra depth of flavor. If you don't have honey you can use light corn syrup.
1½ cups flour
3 cups quick oats If you don't have quick oats on hand, you can pulse large flake oats in a food processor until the flakes are chopped.
3 cups raisins

Instructions

Using a stand mixer, blend the butter and sugars until blended. Add the cinnamon, ginger, allspice, cloves, salt, baking soda and vanilla. Blend until combined.
Add the eggs and honey and blend until combined.
Add the flour, quick oats and raisins and stir until just combined.
Cover and chill the cookie dough for 2-3 hours. It is important to chill the dough for at least 2 hours. In this time, the oats will absorb the liquid and so when baked will make the proper consistency of the cookie.
Preheat the oven to 350℉ and set the rack to the middle position of the oven.
Line the baking sheets with parchment paper.
Drop by the spoonful approximately tablespoon and half in size. Bake in the oven for 12-14 minutes, rotating the sheet halfway through baking.

Nutrition

Serving: 1cookieCalories: 146kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 22mgSodium: 94mgPotassium: 128mgFiber: 2gSugar: 8gVitamin A: 156IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Keyword classic, cookie, Granny, oatmeal, old fashion, raisin

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Granny’s Oatmeal Cookies