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How to Make Lip-Smackingly Easy Oatmeal Raisin Cookies
Traditional Oatmeal Cookies
Do you always stop at the cookie store when you visit the mall? The smell drifts through air luring you to their counter. The taste of those soft warm cookies is simply heavenly. If that is your only experience with freshly made cookies, you have been missing out. Why not bake a batch of oatmeal cookies today? They are quick to make and once you start to make your own cookies, the package ones will get the old heave ho .
Oatmeal raisin cookies have always been one of my favorites. They always had the illusion that they were healthier than other cookies. This recipe is packed full of oats and raisins so if you don't count the butter or the sugar, they are healthier! Add nuts instead of the raisins if you wish. Baking them just until the edges begin to brown, results in a soft, chewy cookie. If you prefer them crisp leave in for 3 minutes more. You probably have all the ingredients already in your cupboard.
Go forth and bake and spoil yourself and your family with the traditional taste of warm homemade oatmeal cookies.
Oatmeal and raisin cookies
- 1/2 Cup Butter or margarine
- 1/2 Cup Brown sugar
- 1/4 Cup White granulated sugar
- 1 Egg, Large
- 1/2 teaspoon Vanilla
- 3/4 Cup All-purpose flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Cinnamon
- 1 1/2 Cups Oatmeal
- 1/2 Cup Raisins, roughly chopped
- Preheat your oven to 350°. Make sure the oven rack is in the center of the oven.
- Cream (mix together) your sugars, with the butter or margarine. This can either be done by hand, electric mixer or food processor. 3 minutes should be enough, a bit longer if you are doing it by hand. You are aiming for a smooth mixture. Scrape down the side of the mixing bowl. Add the egg and the vanilla. Mix until combined.
- In a separate bowl, combine flour, baking soda, cinnamon, and salt. Mix thoroughly with a fork. Add this to the margarine/sugar mixture. Beat until mixed. Now pour in the oatmeal and stir to combine. Add the raisins in the last final strokes.
- Using a tablespoon, drop on to a cookie sheet. Bake for 10-12 minutes or until the edges just start to brown. Leave to cool for a few minutes on the baking tray and then transfer to a cooling rack. Once cooled completely they can be packed in an air-tight container and kept for several days.
Something to go with your cookies?
What do you like to drink when you eat cookies?
I love keeping my cookies in a cookie jar. There is just something so homey about reaching in and pulling out something special. It is a sense that someone has spent their time to create something worth indulging in.
I have a favorite cookie jar, do you? Or are you the type to keep them in a plastic box. In my house, the cookies are never around long enough to warrant having an air-proof box.
Whichever type of jar or box you use, I know you will enjoy this recipe.
I love this jar because it not only keeps them fresh, it shows them off and holds a gallon of cookies! That'll feed a hungry mob.
I know everyone has their own preferences when it comes to cookie jars. I also know that there are many which are collectable. Those that are collectable are rarely used but this is a great one for everyday use.
This one puts your cookies on full display while still keeping them fresh. What could be better than that for showing off your baking abilities?
© 2011 Mary Wickison