Mark's Chewy Oatmeal Cookies
These cookies have a lot of sugar and a high ratio of oats to flour, making them flat and chewy. Our friend Mark once ran out of ingredients for another oatmeal cookie recipe, and improvised with this one. The resulting cookies were so popular he’s been making them ever since.
This is one of those rare cookies where margarine actually works better than butter.
This is one of those rare cookies where margarine actually works better than butter.
Ingredients
- 1 cup (2 sticks) margarine, at room temperature
- 2 cups sugar
- 1 1/2 tablespoons dark molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 to 1 teaspoon salt, to taste
- 1 teaspoon baking soda
- 3 cups quick-cooking (not instant) oats
- 3/4 to 1 cup raisins, to taste
Steps
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Cream margarine, sugar, and molasses on medium speed until smooth. Stir in vanilla, then eggs.
Whisk together flour, salt, and baking soda. Add to creamed mixture. Stir in oats and raisins. Drop by tablespoonfuls onto cookie sheets, leaving at least 2 inches between cookies.
Bake in the center of the oven for 10 to 15 minutes, or until golden. Let stand on cookie sheets for 1 to 2 minutes, until firmed up, then remove to wire racks.
Cream margarine, sugar, and molasses on medium speed until smooth. Stir in vanilla, then eggs.
Whisk together flour, salt, and baking soda. Add to creamed mixture. Stir in oats and raisins. Drop by tablespoonfuls onto cookie sheets, leaving at least 2 inches between cookies.
Bake in the center of the oven for 10 to 15 minutes, or until golden. Let stand on cookie sheets for 1 to 2 minutes, until firmed up, then remove to wire racks.
Additional tips
Store: In a covered (not airtight) container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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