My absolute, #1, favorite, most-loved recipe for oatmeal raisin cookies. I think it originally comes from a Quakers Oatmeal package, but I have changed ingredients and amounts to suit my needs better. There is no white sugar used, I use whole wheat flour and added spices to it. These are a huge hit with the kids. It is a small recipe, yields only 2 dozen, so double it if you want to make more. I find myself halving recipes more and more often, if we are baking cookies, its a once in a while treat. So when I make 4/5 dozen, there are cookies hanging around the house. Whether its in the freezer or on the counter, they are still and yet, hanging around the house. With only 2 dozen, by the time we have a couple each for a snack in the afternoon, dad comes home and has a few for his snack, there are only a dozen left, with most being packed in dad’s lunch for the next day. I used to make whole recipes then send to rest to his work the next, so that is another alternative. The bottom line here, is well, my own bottom, which does NOT need a constant supply of cookies in the house, and neither do the kids. Cookies are a sometime treat,not daily.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the margarine,brown sugar, egg, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and nutmeg; then stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes until light and golden. Do not overbake! Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!