This recipe is from my dear friend, Evelyn, who is a wonderful cook and mother of two beautiful angels. I’m so grateful she let me post this recipe and equally thankful that she is always generous in every way. I have the pleasure of trying out her cooking so many times, I actually miss them now that they live farther from us in a different city. Anyway, these oatmeal cookies are so soft and perfect and just so addicting that I admit I had a cookie binge as soon as I learned how to bake it myself. It’s soft and just have the right amount of sweetness and texture. It doesn’t overpower you like many sweet oatmeal cookies out there. This cookie recipe helps me maintain a good amount of breastmilk ever since because oatmeal and raisins are known to be lactogenic foods which help increase milk supply in nursing mothers. I hope you will give this a try, and if you do I’m pretty sure you will love it. Everyone who tried these cookies so far (including guys, such as Evelyn’s husband and my own hubby, who are known to be picky eaters) can attest how good it is!
Prep Time: 10 minutes
Bake Time: 30 minutes
Yields: 18-20 pieces
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
3 cups quick oats
1 cup softened butter (left at room temperature)
1 cup packed light brown sugar
½ cup granulated sugar
2 eggs (room temperature)
2 tsp pure vanilla extract
1 cup roughly chopped walnuts
1 cup raisins (optional)
Tools You’ll Need:
1 medium mixing bowl (for mixing dry ingredients)
1 large mixing bowl (for mixing everything together)
Ice cream scoop or regular spoon
1. Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper for easy cleanup.
2. In a medium mixing bowl, add the flour, baking soda, and salt and give it a quick whisk to mix together. Set aside.
3. In a large mixing bowl, add the softened butter, white sugar and brown sugar. Cream together using a fork until smooth.
5. Add vanilla into the mixture and stir.
6. Slowly add the dry ingredients into the bowl. Keep mixing until well incorporated.
8. Using an ice cream scoop or spoon, drop by a heaping spoonful of the cookie mixture into the baking sheet, spaced an inch apart.
10. Serve with milk. Place cooled cookies in sealed container and consume within a week.