It’s that time of year again!!!! (The BEST time of year!) Happy National Cookie Day, everyone!!
Now, whenever someone tells me Oatmeal Raisin is their favorite cookie, I have to admit… I’m a little confused. Like… really? Oatmeal Raisin? It’s the redheaded stepchild of cookies! (No offense to you beautiful redheads out there or to any stepsisters/brothers/children!)
HOWEVER, I tried the oatmeal raisin cookies offered at DeLuscious and ZOMG. They are amazeballs. They were so amazing that I got inspired to attempt to make my own. And I have to say…maybe Oatmeal Raisin cookies are like the black coffee of cookies. They’re an acquired taste… for the refined cookie eaters. If you’re a refined cookie eater? I’ve got the recipe (below) for ya!
In any case, today for breakfast, I ate my last DeLuscious cookie and read the final chapters of Rachel Van Dyken’s Cheater’s Regret!!! Tell me friends… what cookie are you eating and what book are you reading???
** To win a copy of Rachel Van Dyken’s Cheater’s Regret, pop over to my Facebook Page and enter to win!
Oatmeal Raisin Cookies
Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1/2 cup butter or margarine 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 eggs
- 3 cups quick-cooking or old-fashioned oats
- 1 cup Gold Medal™ all-purpose flour
- 1 cup raisins chopped nuts or semisweet chocolate chips, if desired
Instructions
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Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
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On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
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Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.
