Yesterday was Thursday and that’s the day that the cleaning ladies, the pool man and the gardeners all come. So it’s the perfect day to bake. I love to bake and cookies are my favorite thing to eat and to bake.
And since we’re getting ready to head home to Chicago for the summer, I decided to check out my pantry for any soon-to-expire items. I came across some oatmeal and raisins so I knew what to make. Some spectacular oatmeal raisin cookies!
In my new edition of the Better Homes and Gardens New Cook Book, I found a recipe for “customizing my own recipe” for Oatmeal Raisin Cookies. It was a page full of options for mixing and matching ingredients. Here’s what I put in my version:
Oatmeal Raisin Cookies
Yields: 45 2 1/2 inch cookies
–1 cup salted butter, softened to room temperature
-1 cup packed light brown sugar
-1/2 cup granulated sugar
-1 tsp. baking soda
-2 heaping tsp. cinnamon
-1/2 tsp kosher salt
-1 tsp. vanilla
-1 1/2 cups all-purpose flour
-3 cups regular or quick-cooking oats (I used old-fashioned oats)
-2 cups golden raisins
- Preheat oven to 350 degrees F.
In a large bowl beat butter with a mixer on medium to high for 30 seconds.
- Add in the sugars, baking soda, cinnamon, and salt. Beat until combined, scraping the bowl.
- Beat in the eggs and vanilla.
- With the mixer on low, beat in as much of the flour as you can.
- Stir in any remaining flour as well as the oats.
- Stir in the raisins.
- Drop by small spoonfuls 2 to 3 inches apart onto ungreased cookie sheets.
- Bake 12-14 minutes or until light brown and centers appear set (look at my photo of the cookies on the glass plate. One is turned upside down so you can see how brown I think it should be.)
10. Cool on cookie sheets for 2 minutes. Remove and cool on wire racks.
These really are DELICIOUS Oatmeal Raisin Cookies! I hope you make them soon. Oh and let me know below in the comments section what are your favorite items that you stir into your oatmeal cookies?