I love oatmeal raisin cookies. I think they may be my favorite cookie and this was the first time I've ever baked them. Well, that's not technically true as when I was about 6 my father decided we would make them while my mother was out and I was so incredibly excited and watched him carefully follow the recipe and place the sheet of scooped out dough into the oven only to hear him exclaim five minutes later "Oh no! We forgot to put the oats in!!" so he took the half cooked dough out, scraped them back into the bowl, stirred in the oats and put them back into the oven. I think I may have started to cry. They were actually pretty good and I know my mother got a good laugh when she got home and I said "Dad forgot the oatmeal in my oatmeal raisin cookies". So back to these cookies. I teach Citizenship and if I have time, I like bringing something homemade for the students to snack on. It's a great way to bake cookies: savor a few, and then share with others (as having two dozen cookies lying around would be very dangerous). Last night was bad enough, I ate four before dinner! I found this blogger's gorgeous photo on Tastespotting and somewhat followed the recipe that was posted (which is from the Quaker Oats cylinder). I changed a few things; I used sliced almonds instead of walnuts as that is what I had lying around and I used golden raisins which I actually prefer. Oatmeal Raisin Cookies
Adapted from Quaker Oats
Makes 2 dozen
1 stick butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of salt
1 1/2 cup oats, quick or old fashioned
1/2 cup golden raisins
1/2 cup chopped almonds
Preheat oven at 350 degrees.
In a bowl, cream butter and sugar with electric beater. Add egg and vanilla, mix. Add the flour, baking soda, cinnamon and salt until combined. Add the oats, raisins and nuts until incorporated.
Drop rounded tablespoons of dough onto the cookie sheet. Bake for 10 to 12 minutes or until lightly brown. Cool on wire rack.
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