Friday, September 3, 2010

Vanishing Oatmeal-Raisin Cookies

I am back, after a fabulous week away on our cruise. It truly was a wonderful (and not-realized-how-much-needed) break which will hopefully hold me over till I can persuade Stephen to take me on another!

I spent a couple days after arriving home just trying to get the house back to normal after the mess we left it in – yes, it actually took days and it’s still not there yet. I've been enjoying my babies … wow I missed them SO much. Is it possible for them to grow even cuter in a week? Willow was fast asleep with Grandma when we got back home at night and I just had to wake her up and give her lots and lots of kisses. Of course the first thing she says is, 'can I have my presents now?' :)

One thing that I am having trouble getting back into is cooking. It was so nice having my meals made for me. The food was delicious too. But today I had a ladies night at church to go to and needed to bring a finger food. Normally I'd make something savory maybe but, for some reason, I just had the desire to bake some oatmeal raisin cookies after seeing the recipe on the back of the lid when making Willow's breakfast. So she and I made those together and they turned out very nice! Just the perfect amount of moistness. Stephen tried one and made a face like he was going to spit it out in the sink and then said they were the best oatmeal cookies he’s ever had. Anything to instill panic into his wife! The ladies at church also liked them so I think I will be hanging onto this one. Be fun to try making them with some other things besides raisins too… maybe chocolate raisins or m&ms ...mmmm.

Vanishing Oatmeal-Raisin Cookies

Ingredients1/2  cup (1 stick) plus 6 tablespoons butter, softened 3/4  cup firmly packed brown sugar1/2  cup granulated sugar2  eggs1  teaspoon vanilla1-1/2  cups all-purpose flour1  teaspoon baking soda (I added a pinch more   'cause I'm tired of my cookies coming out flat)1  teaspoon ground cinnamon1/2  teaspoon salt (optional)3  cups Quaker® Oats (quick or old fashioned, uncooked)1  cup raisins
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Marie said...

Hi there, I'm your newest follower via Boost your blog Friday. Love the look of your blog, very inviting.

Looking forward to reading more from you.

Marie (hope you'll come by for a visit sometime, I love new followers.)
The Things We Find Inside

Alison said...

Mmmm, if you come up with a working alternative to raisins I'll be the first to try this one!

Kelly Polizzi said...

I'll letcha know! ooh, maybe craisins!

Sonoma Bento said...

Craisins would be delish! Welcome back! Missed seeing your posts. Have fun getting back into the routine. :)

Claire said...

Yummy my husband would love these.

cellogrl said...

Craisins work very well. Change your vanilla to orange extract or oil, and switch out orange peel for the cinnamon (or keep the cinnamon, if you like it).


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