Oatmeal Yogurt Raisin Cookies

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
printable recipe

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

Directions:

1. Preheat the oven to 350˚F.
2. In a medium bowl, mix together the oats, flours, baking powder, cinnamon and salt.
3. 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.
4. Stir in the yogurt covered raisins.
5. Drop by tablespoonfuls onto a cookie sheet 2 inches apart.
6. 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:

Bloglovin' | Twitter | Facebook | Google+ | Pinterest | Instagram | RSS