You can usually count on two things when using a Paula Deen recipe.
One: It's going to be extremely delicious.
Two: It is going to call for an insane amount of butter.
This recipe makes the chewiest most delicious oatmeal raisin cookies ever. Because they are made with baking soda and not baking powder, these are a flatter cookie, and are more chewy than other thicker cake-like oatmeal raisin cookies. This will definitely be my new go-to Oatmeal raisin cookie recipe!
2 sticks of butter* (room temperature)
1.5 cups flour
1 tsp baking soda
1 tsp cinnamon
1 cup brown sugar
1/2 cup sugar
2 cups oats
1 cup raisins (or to taste)
* I used salted butter, but if you use unsalted butter, make sure to add 1 tsp of salt when you add the flour to the batter.
Directions:Cream together butter, sugar, and brown sugar. Once mixed, beat in your eggs. Mix your flour, baking soda, and cinnamon in another bowl. Slowly add your dry ingredients to your batter and mix thoroughly. Once it is completely mixed, add your oats and mix until blended well. Then, gently fold in your raisins to the batter. Bake at 350 for 8-10 minutes. Cool on cookie racks and enjoy!