I’m trying out a bit of a new format here on the blog with my images, so thanks in advance for being patient as I experiment with some different things.
I mentioned yesterday that I baked oatmeal rasin cookies over the weekend to completement the fallish weather we were having. Last night was just as blustery and chilly, and I enjoyed a couple of those cookies with a glass of milk while I worked on some logo designs and caught up with emails. It occurred to me that while my oatmeal recipe is very basic, it might be worth sharing. If stored properly, these cookies will stay perfectly chewy and moist for several days, making a yummy treat for after work or school.
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3 cups quick-cooking oats
1 cup flour
1 cup raisins
1. Preheat oven to 375 degrees.
2. Place all ingredients in large bowl, except for oats, flour and raisins. Beat with electric mixer until smooth. Stir in remaining ingredients.
3. Drop dough by tablespoonfuls onto ungreased cookie sheet.
4. Bake 9 to 11 minutes or until golden brown. Immediately remove and place on wire cooking rack.
5. Enjoy while warm with a cup of milk!