Oatmeal Cookies by Pixelante

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Recipe by Pixelante Wikified by Drimble Wedge

  • 2/3 cup unsalted butter, room temperature
  • 1 cup dark brown sugar, packed
  • 1 egg
  • 1 tbsp vanilla
  • 1 tbsp fancy molasses
  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cup oats
  • 1 cup raisins


1. Preheat oven to 375° F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine.

2. Cookies will keep up to a week in an airtight container.

3. Yield: 2 dozen cookies.

4. VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.

The whole thing is shamelessly yoinked from Sugar. The cookies turned out nice and soft, though I wish I hadn't used quick oats. Damn my laziness. Also, raisins are mummified grapes and an abomination. Use chocolate chips or nuts.