It’s another dark dreary cold day in January, it’s the middle of winter and here in Ohio, it seems like we’ve had nothing but snow and below average temperatures since early December. I was stuck inside and craving something comforting and sweet…..I wanted to bake something, preferably cookies, and after all the fancier, more time intensive cooking and baking of the holidays, wanted something simple so decided on oatmeal cookies. I pulled out a couple of cookbooks and, even though the recipes looked good, decided to go to the old reliable recipe on the lid of the Quaker Oats.
I know, it’s January and it’s an unwritten rule that we are all supposed to be on diets, trying to shed the weight we gained over the holidays…and I do plan to work on that…..eventually. As I said earlier, it’s been terribly cold and the extra pounds help keep me warm, kind of like insulation, so I really need them right now. Besides, if you don’t count the two sticks of butter, all the sugar and the white flour, these are actually kind of healthy…..oats and raisins are healthy….right? Hey, it works for me....doesn't have to make sense while in the middle of a cookie craving…..so let’s press on.
Vanishing Oatmeal Raisin Cookies
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins
Heat oven to 350 degrees F.
Beat together butter and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen
The recipe for these cookies is under the lid. I use the old fashioned oats because that's what I usually have on hand...my favorite style to eat.
I like to measure and combine my dry ingredients first.
Combine flour, cinnamon, baking soda and salt and set aside. I like to use a whisk...it does a nice job of mixing the dry ingredients.
Firmly packed brown sugar.