There are a few cookies that my Grandma Clara was really well known for. Her Oatmeal Raisin Cookies were among them. Mostly because she made them so large, about 5”-6” wide. Which, back in the ‘70s and early ‘80s that was not typical. She also used at least a half box of Sun-Maid golden raisins, which was also a bit unusual back then.
I have wanted to update this cookie recipe for a long time. The timing felt right to share them this year as my featured Christmas 2019 recipe. These cookies are a bit more manageable in size – something I am not sure Grandma nor Grandpa Frank would be happy about – LOL! But, I like how they fit in my hand. They are also made with regular raisins, though you certainly can use golden ones. But, in keeping with family tradition, you must use a half box of Sun-Maid! I like the texture of these cookies – they are soft in the middle and a bit crunchy and crisp on the edges. The perfect kind of bite, I think, Santa would appreciate. Y’all enjoy! Merry Christmas!
Makes 24 3” Cookies
- 2 sticks unsalted butter
- ¾ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups All-Purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 cups Old Fashioned oats
- ½ 15 oz. box Sun-Maid raisins
Preheat the oven to 375°F. Beat the butter and sugars until fluffy in a stand mixer with the paddle attachment on medium speed. Add the eggs and vanilla and beat again. Add the flour, baking soda and salt and mix until fully incorporated. Fold in the oats and the raisins.
Using a kitchen tablespoon, drop heaping spoonfuls of dough on ungreased cookie sheets. Flatten with your hands to about ¼” thick.
Bake 10-11 minutes until golden on the bottom. Remove from the oven and let cool for 1 minute on the cookie sheets before transferring to a wire rack. Store tightly covered.