I am building up my cookie repertoire. One cookie recipe at a time.
Now I know there are some raising haters out there. I'm sure you could replace the raisins with some chocolate chips, dried cranberries, or leave them out all together, but for me, nothing beats a good old fashioned oatmeal raisin cookie.
And this is why I think it's so weird that I have waited to long to make them! Because this, to me, is childhood.
When I was growing up, the only cookies that my mom would eat were variations of oatmeal cookies. Actually, that's a lie. It was only oatmeal raisin cookies, or just straight up oatmeal cookies. That's right folks. Someone who would turn down Oreos when offered to her. Crazy.
And now, after I have been experimenting with all these crazy cookie flavors, like my chocolate chip oreo cookies, or my apple cranberry oatmeal cookies, I just wanted a no frills, oatmeal raisin cookie.
Well, maybe some frills.
I am always nervous when I try to make a plain cookie, so I'm always looking to stuff some more ingredients in it: this time, walnuts. But feel free to leave those out. I'm sure you are less
Oatmeal Raisin Cookies
What you'll need:
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 raisins
- 1/2 cup chopped walnuts
- Preheat the oven to 350˚F.
- In a medium bowl, mix together the oats, flours, baking powder, cinnamon and salt.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the vanilla and eggs and mix well. Stir in the oat mixture and mix well.
- Stir in the raisins and walnuts.
- Drop by tablespoonfuls onto a cookie sheet 2 inches apart.
- Bake for 10-12 minutes, or until golden. Cool on cookie sheet for 5 minutes, then allow to cool completely on wire racks.
Thank you for reading A Taste of Madness. You can stay connected with me here: