(cute plate purchased over at www.frecklewonder.com–thanks jenny!)
Please believe me when I say that I am an aficionado when it comes to Oatmeal Raisin cookies!!!! I LOVE them!!! They are simply my all-time favorite #1 cookie. I would take one over ANY cookie…ANY day…Well…maybe if you put a huge chewy ginger molasses cookie in my face I might be tempted…
I was flipping through this month’s issue of EVERYDAY FOOD. They have a lot of the side dishes that I marked to try. Not a lot of the main dishes tempted me cuz we don’t eat pork chops in my household. Never have…Never will. The last page was OATMEAL RAISIN COOKIES. HOLY SCHNITZEL. They were calling my name! I looked through the recipe and saw that I had EVERYTHING I needed to make them with. How awesome is that? Don’t you love it when that happens?
So below you will find the recipe. It’s really simple & classic. I am amazed that there wasn’t a whole stick of butter because they taste SOOO buttery. YUM. I confess that I prolly ate about 10 of them. What can I say? My baby likes them too. He gets that from his momma. I hope you try these because I know they will be a hit for you! Next time I might add some nuts to see how it goes.
Happy cookie making!
Oatmeal Raisin Cookies
-1 1/2 cups old fashioned rolled oats
-1/2 cup all purpose flour (spooned & leveled)
-1/2 cup raisins
-1/2 teaspoon baking soda
-1/2 teaspoon salt (i actually made it 1 whole teaspoon because I love sweet/salty cookies)
-6 tablespoons unsalted butter, room temp
-1/2 cup dark brown sugar (packed)
-1/4 cup granulated sugar
-1 large egg
-1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. In a medium bowl whisk together oats, flour, raisins, baking soda and salt; set aside. Using an electric mixers, beat butter and sugars until light and fluffy, scraping down the sides as necessary. Add egg and vanilla. Beat until combined. Gradually add oat mixture; beat just until combined.
2. Drop dough by rounded tablespoonfuls, 2 inches apart. Bake until cookies are golden brown but still soft. (12-16 minutes) Cool for 5 minutes on the sheet; transfer cookies to a wire rack to cool completely.
Recipe makes about 24.