Want to see four dozen cookies disappear almost instantly? Craft this recipe, sit back and enjoy the rave reviews. Oh, and as a bonus, this recipe is particularly frugal. Buy your oatmeal in bulk, and each four dozen batch will cost less than one small package of cookies at the store.
Everyone loves oatmeal raisin cookies, and the bulk baking makes it perfect for your next cookie swap. For a festive variation, make larger cookies, and when they cool, scoop softened ice cream between two cookies to make an ice cream sandwich. Roll the ends in cinnamon sugar if you like or leave them plain, then chill them on a cookie sheet in the freezer until the ice cream firms up again.
Ingredients:
1 cup of butter softened (2 sticks)
1 cup of firmly packed brown sugar
1/2 cup granulated sugar (I use evaporated cane sugar)
2 eggs
1 teaspoon vanilla
1-1/2 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon salt
3 cups of oats (either quick or old fashioned, depending on how much texture you want in your cookies)
1 cup raisins
Directions:
Preheat your oven to 350 degrees.
In a large bowl, beat together the butter and the sugar until the mix is creamy. Add the eggs and the vanilla, then beat well.
In medium bowl, combine the flour, baking soda, cinnamon and salt; mix it well. Then add the dry ingredients into the butter and sugar mixture; mix well.
Next, stir in the oats and the raisins.
Drop the cookie down in rounded tablespoons onto an un-greased cookie sheet. Bake the cookies for 10-12 minutes or until they are golden brown. Cool the cookies for one minute and then remove them to a cooling rack to cool completely.
Related Articles:
Buttery Chocolate Chip Cookies