No Cal-USC tailgate is complete without a sweet treat and I like to serve cookies. Specifically, classic oatmeal raisin cookies — they're chewy, not too sweet, and scream Fall.
Cookies are also perfectly portable and can be made in advance, meaning they're ideal for a tailgate. Because the finished dough needs time to chill in the fridge before being baked, this recipe must be prepared several days before the game.
To make these cookies for your friends and family, get the recipe and keep reading.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 3 tablespoons milk
- 2 large eggs
- 3 cups old-fashioned oats
- 1 cup raisins
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy.
- Add vanilla, milk, and eggs, and mix well.
- Add flour mixture, and beat until just combined.
- Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight.
- Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside.
- Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
- Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.
Makes 3 dozen.
- Desserts, Cookies