So this week I made some Oatmeal Raisin Cookies from my handy dandy Betty Crocker Cookbook, and they were pretty yummy! I haven’t made this type of cookie in a while, but I always have oats on hand and really the only thing I had to buy were the raisins. I know a lot of parents have raisins in their pantries, but my kiddo isn’t a fan of the dried out grape (unless they are covered in yogurt). However, he did get to eat 2 cookies out of the batch, and he LOVED them. (I don’t usually keep a lot of sweets around the house, I’m not a fun mom I guess, but my almost 7 year old loves his fruits and veggies.)
These were really simple, and I know some people add nuts to these (I don’t really like nuts in my desserts). Anyway the recipe is below and it whips up really quickly, Also I love the boxes I picked up at the end of year sale at Target, I think I payed $0.75 a box and I had this one snowflake one (below) and the rest are all sweets, like cupcakes and stuff SO cute! Another side note, when baking cookies I love the Airbake cookie sheets it takes a little longer to bake, but they cook evenly and slide of the pan pretty easily as well. I have 2 big ones and a small one. I put one in at a time, so the cookies are cooling while another sheet is baking.
Oatmeal Raisin Cookies
- 1 1/4 cups packed brown sugar
- 1 cup butter or margarine (2 sticks), room temperature
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 large eggs
- 3 cups old-fashioned or quick-cooking oats
- 1 1/3 cups all-purpose flour
- 1 cup raisins
- Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
- For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.