Saturday, January 5, 2013

Irresistible Oatmeal Cookies

My daughters and I find great joy baking during the cold winter months and nothing spells homemade cookies like these chewy on the inside- crispy on the outside oatmeal cookies. Stock them in your freezer, pop them in a lunch box in the morning, or eat them on the way to work. You can substitute the raisins with dark chocolate chips as well. Enjoy!

Prep time: 10 min | Total Time 30 min | Makes 18 cookies
Recipe from Martha Stewart 
  • 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup raisins
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

  1. Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. 
  2. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
  3. Drop dough by heaping spoon fulls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.