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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Classic Oatmeal Raisin Cookies

Crisp outside, dense and chewy inside. A cookie that is wonderfully wholesome but still delivers great cookieness. It's one of my own go-to oatmeal cookie recipes.

1 cup unsalted butter
1/2 cup packed light brown sugar, firmly packed
1/2 cup packed dark brown sugar, firmly packed
3/4 cup sugar
2 eggs
1 tablespoon pure vanilla extract
1 tablespoon cream or half-and-half
1 1/3 cups all purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 cups old fashioned oatmeal
1/2 cup coconut, optional
1/2 cup dark raisins, plumped and dried
1/2 cup dried cranberries, plumped and dried or more raisins

Preheat oven to 350 F. Stack two baking sheets together and line one with parchment paper.

Blend butter with sugars. Add eggs, vanilla and cream. Fold in all dry ingredients, then coconut, raisins and cranberries.

Form batter into large balls, about two golf balls worth. Press very lightly on baking sheet.

Bake for 12 to 14 minutes. Cool on baking sheet for 3 minutes then cool on a rack.

Makes about 8 to 12 very large cookies

This dough doubles and triples well and freezes well, up to 3 months.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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