Friday, November 12, 2010

Recipe: Oatmeal Raisin Cookies

Photo stolen and misrepresented with my 
thanks to
Mutated from my Unbeatable Chocolate Chunk Cookies recipe and made more autumntasticals.

Preheat oven to 325°.

Use a mixer or a strong hand with a fork in it to thoroughly blend:
2 sticks softened butter (definitely not margarine)
1 cup packed brown sugar
½ cup white sugar

Then thoroughly stir in:
1 tsp. vanilla extract (or facsimile)
1 tsp. cinnamon
1 tsp. ginger
2 large eggs
½ tsp. salt
1 rounded tsp. baking soda

Then stir in by hand:
1 cup raisins (or dried cranberries, or a mix)
2½ cups white flour
1 cup quick oats

Drop onto ungreased cookie sheet in cotton ball-sized blobs…I usually get a dozen or so on a standard sheet. Bake for about 7–10 minutes, or until just golden brown. Remove from sheet once cool and store in an air-tight container. Any unused dough can be frozen for later, or used to bribe strangers into performing degrading chores around your house.

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