At the beginning of April, I wanted to make oatmeal raisin cookies. Instead, I got nervous and had to add some walnuts to make my walnut oatmeal raisin cookies.
This time, I wanted to try to make them again. Just plain oatmeal raisin cookies. And still, I had to make it weird by putting yogurt covered raisins in the place of raisins.
It seems like I am incapable of making Plain Jane oatmeal raisin cookies.
But the reason I made these cookies as opposed to regular raisin cookies is because I buy SO many bags of yogurt covered raisins. They are my not-so-secret addiction.
And since swimsuit season is rapidly approaching, I probably didn’t want bags of these things lying around within my reach.
Sharing them in cookie form is always the solution.
I’m always happy when I get to add another cookie recipe to my repertoire. I mean, who doesn’t like cookies! I’m sure I could bribe my entire class to do their homework if I promised a couple of Oreos upon completion.
Hmm.. That might be a good idea…
But these cookies! They may even make raisin haters forget they hate raisins! I mean, if the raisins are hidden in yogurt which are then hidden in cookies?
These cookies, as most cookies in my house, were gone within a couple of days. Now as I’m writing this, I want to make more.
Well, I have to use my many bags of yogurt covered raisins somehow!
Oatmeal Yogurt 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 cup yogurt covered raisins
- 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 yogurt covered raisins.
- 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.