THE BEST Oatmeal Raisin Cookies

Okay, today is my birthday & I am going to share my MOST FAVORITE COOKIE RECIPE IN THE WORLD!!!!  Seriously, if I could choose one cookie to eat every single day of my life, it would be THIS ONE!!   Can you tell that I  LOVE  this cookie??!!  I first tried this heavenly cookie at the Neiman Marcus Cafe.  First of all, NM has an exceptional restaurant, but they also have a cafe that you can just stand in line & order something very quick.  Of course, they sell their famous chocolate chip cookies, but this cookie, in my humble opinion, outshines that one!!  They actually gave me the recipe, but it is also included in the Neiman Marcus Cookbook.  However, the cookbook omits one essential ingredient that the recipe they handed me had & that is vanilla extract.  If you were like me in sampling oatmeal raisin cookies every where you went, trying to find the BEST one, look no further! 

                                                                        

2 sticks butter, softened                                 

1 cup sugar

1 cup brown sugar

2 eggs

1/2 t. vanilla

1/2 t. almond extract

2 cups flour

1 t. salt

1 t. baking soda

3 cups oatmeal

1 & 1/2 cups dark raisins

1 & 1/2 cups golden raisins

Place the butter, brown sugar & sugar in the bowl of electric mixer, fitted with paddle attachment.  Beat on medium speed for about 30 seconds., until the mixture is fluffy.  Turn down the speed to low & add the eggs & the extracts.  Beat for about 30 seconds longer.

In a mixing bowl, sift together the flour, baking soda & salt.  Add to the mixer, while beating on low speed & beat for about 15 seconds, stopping the mixer once to scrape down the sides.  Add the oatmeal & raisins & beat for about 15 seconds longer.

(I am going to tell you how I do the next part, which isn't according to the cookbook.)

Using an ice cream scoop, scoop the dough & put onto parchment-lined baking sheets.  Refrigerate the cookie balls on the sheets for about an hour.  Gently press out the dough with the back of your hand.  Bake at 350 degrees for 12-15 minutes.

NOTE:  Often I will put the shaped cookie balls on the baking sheets & put into the freezer.  When the cookie balls are frozen, I transfer them to freezer-proof plastic bags.  When I'm ready for a warm cookie, I take the cookie ball out of the freezer, place it on a small piece of parchment paper, defrost it

in the microwave for  45 seconds & then bake in my toaster oven....hmmmm, not that I do this very often.....  LOL!!!!!

Cookie balls ready for the freezer

Makes about 30 large cookies

The recipe they handed me that I had to cut down to a manageable amount!!

I am sharing this with:
Mix It Up Monday!
Tea Time Tuesday at Rose Chintz Cottage
Tea Party Tuesday
Table Top Tuesday
Your Cozy Home Party
Crazy Sweet Tuesday
Rock 'n Share Party
Mrs. Fox's Sweets Party
Full Plate Thursday
Thriving on Thursdays
Foodie Friday
Pink Saturday
Sweets for Saturday
Link 'n Greet Party
Seasonal Sundays