Give Oatmeal Raisin Cookies a Chance


The Oracle

Written by Carolyn Kuimelis

I’ll admit that it’s hard to resist a warm, gooey chocolate chip cookie fresh out of the oven, but let’s be honest. After the chocolate chips harden and your house no longer smells like Betty Crocker’s warm embrace, chocolate chip cookies are just dry biscuits of disappointment. Oatmeal raisin cookies are far superior to chocolate chip, and here’s why.

The texture of an oatmeal cookie is sublime. The oat dough ensures a hearty yet buttery-sweet cookie that the simple flour-sugar base of a chocolate chip cookie just can’t beat. Oats are the perfect addition to any sweet treat and the nation agrees with me. In 1992, Hillary Clinton won a bake-off against Barbara Bush with her oatmeal cookies. The recipe has since won over the hearts of countless Americans, making its way into cookbooks and food blogs all over the country.

Oatmeal cookies are more substantial than chocolate chip cookies. I won’t go as far as to say that they’re healthy, but an oatmeal cookie has versatility. You can enjoy one while drinking a cup of tea or eat one as an afternoon snack without experiencing the inevitable sugar crash that accompanies chocolate. Also, oatmeal raisin cookies have cinnamony goodness. You can’t beat cinnamony goodness.

Although raisins fall victim to countless looks of disgust, they don’t deserve the derision they so unfairly receive. They’re nature’s candy! At this point you’re probably rolling your eyes and wondering how I could have such vile taste in fruit, but hear me out. Raisins may be mediocre on their own, but they add the perfect level of sweetness to an oatmeal cookie, thus making it the greatest cookie of all time.

People claim I’m an old lady for loving them as much as I do, but if it means I get to stuff my face with oatmeal raisin cookies, sign me up for bridge class and call me Grandma.