An Italian Grandma’s Old-fashioned Oatmeal Raisin Cookie Recipe With a Secret Ingredient by Ann Marie Patitucci
My mom, whom the grandkids call Mimi, is the traditional Italian grandmother in many ways, including the way she demonstrates her love for her family through cooking and baking for them. She’ll tell you that she’s a better cook than baker, but her desserts are fantastic, too. (Check out her Italian butter balls recipe.)
This oatmeal raisin cookie recipe is my favorite, by far. These cookies are so good that I have trouble truly appreciating anyone else’s oatmeal cookies (sorry!) because I love my mom’s so much. I’m happy to pass on the easy recipe to you so you can enjoy it, too. Check out the secret ingredient (coconut)!
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 20 to 22 minutes
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1/2 cup butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 cup sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup uncooked oats (Mimi prefers Quaker brand)
- 1/2 cup raisins
- 3/4 cup flaked coconut
- 3/4 cup chopped walnuts
Here's how to make it:
- Beat brown sugar, granulated sugar, butter, egg, vanilla and milk in a large bowl until smooth.
- Sift together flour, baking soda, baking powder and salt in a different bowl. Add to egg mixture. Beat until well combined and smooth.
- Add oats. Mix well.
- Add coconut, raisins and walnuts. Mix well.
- Drop from a teaspoon onto a greased cookie sheet, 2 inches apart.
- Bake in a preheated 350-degree F oven for 10 to 12 minutes or until light brown.
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