Sunday, April 29, 2012

oatmeal raisin cookies

Many apologies for the awkward absence! :( Life get's tough some times and it's safe to say I failed miserably at managing it. That being said, I have me here a recipe that always has my family ready for some sweets. These oatmeal raisin cookies are a perfect mix of both sweet and salty with just enough cinnamon kick. Just thinking about it makes me want to eat some and I just ate! Oh...and did I forget to mention that these are from scratch? Oh yeah...everything is separate down the to big ol' can of oats! Enjoy :)

Oatmeal Raisin Cookies

  • 1/2 cup (1 stick) butter, softened
  • 2/3 cup light brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins
  • Preheat oven to 350°F

In a large bowl, mix together the butter, brown sugar, egg and vanilla until it is nice and smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together creating one powdered mixture. Stir this into the butter/sugar - creamed mixture and shortly after stir in the oats then raisins.

(At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You definitely don't need to do this, but I found that by chilling the batter you end up with thicker cookies, and who doesn't enjoy that?!?)

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes, taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. They will look too tempting so be sure not to burn your mouth!

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