Sooo. Long time no type. I haven’t written here in a long long time. Why? Hmmm. The short of it is, I lost interest. I almost died from sepsis when my appendix burst and I spent that week in the hospital with a tube dangling from my stomach with so many months of recovery. That little huge event in my young life put things into perspective. I was spending a ton of time here when I could spend it elsewhere. That, coupled with the fact that we have spent the last year and a half renovating our entire downstairs, cooking on a hot plate for months with saw dust and hammers a plenty and just general all around chaos…..ehhhh. Blog. No thanks.
Today is my Grandmother’s 88th birthday on this earth though. I have moved her here close to me and have been care taking to help her. She and my grandfather Jack raised my brother and I and saved us from a life of foster families sooo, this is the least I can do.
So, today we are making Oatmeal Raisin Cookies for her. When I say we, I mean my 3 year old is adding the ingredients to the mixer while I clean up all the spills of sugar, oats, and raisins that miss the mixing bowl as she pours. Bless her little heart. Oh, and I should mention that if I even remotely try to complete a task in the recipe making that she deems as hers, I hear, “I do it!! I do it!!” Independent and fierce she is.
In doing this though, I was looking at the recipe for these cookies I originally posted here and realized it had some pretty significant errors in it.. Like, how about we actually add the eggs and the raisins in the directions? Ya think? Even though there are spider webs growing on this little site, the perfectionist in me (it’s a curse you know?) cannot let that recipe stay here without being corrected.
I am making these today and they will be devoured. If you make them I hope you enjoy!
P.S. And to the friend who I know made these cookies from my site and told me you did….you could have just told a sista that her recipe was all janked up? Man! I’d still love you!!
I’ll admit. Oatmeal raisin cookies are not my absolute favorite cookie, but even though I don’t jump up and down at the prospect of oatmeal raisin cookies, I’d like to think they are a little healthier in the cookie department because they are made with oatmeal.Oh the lies we tell ourselves!
If you wanna know the truth, my favorite cookies are store bought! Gasp!
In fact I was in the line at the grocery store last night (my Super 1 is currently being renovated and it is like a game of hide and seek trying to locate my usual provisions every week. It will look beautiful and much larger when it is complete but all the products are shifted every other day to allow for the construction which turns my 20 minute trip into an hour….but I digress) and the gentleman behind me had my favorite cookies on the checkout belt. He only had 3 items, so my eyes immediately darted to the little vanilla-pink frosted and discs of goodness. They aren’t for everyone, but I absolutely love them. They are just thick sugar cookies with frosting colored to match whatever holiday is near and they usually have sprinkles…a throwback to childhood I cannot shake. Love them. So, I complimented the man on his fine choice of cookie and the three of us (the checkout lady too) laughed over how addictive they can be. Got milk?
My husband wouldn’t eat such things….store bought sugar cookies with sprinkles? Bleh! He is much more of a cookie connoisseur. He happens to love oatmeal cookies. So, when I make cookies, I often think about what he would like, hence these cookies that I made yesterday. These cookies are soft and chewy and the recipe makes a lot.
This recipe makes about 4 1/2 dozen cookies so I usually make a couple sheets for fresh cookies and freeze the rest of the cookie dough in pre-made balls in case we have some unexpected guests or just want a sweet treat. If you decide to freeze the cookie dough in pre-formed balls, it is best to place them on a parchment lined cookie sheet and place in the freezer first for 20ish minutes, then remove them and place in a ziplock bag to store in the freezer. If you’re like me, the biggest challenge you have there is finding room in your freezer for a cookie sheet of cookies. The struggle is real folks.
- 1 C. Softened Room Temp. Butter
- 1 C. Brown Sugar, Packed
- 1 C, White Granulated Sugar
- 2 C. All Purpose Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Salt
- 1 1/2 Tsp. Ground Cinnamon
- 2 Large Eggs
- 1 Tsp. Vanilla Extract
- 3 C. Regular or Quick Oats
- 1 C. Raisins
- Note, before you begin this recipe requires the cookie dough be refrigerated for 1 hour.
- I use a Kitchen Aid mixer with paddle attachment.
- Add the softened room temp butter and both types of sugar to the mixing bowl. Mix on medium high to cream together for about 2 minutes.
- While the butter and sugars are mixing, place the flour, baking soda, salt, and cinnamon in a medium bowl and dry whisk together, set aside.
- To the butter/sugar mixture, add the two large eggs. Mix on high for about 30 seconds.
- Add the vanilla, continue to mix until combined.
- With the mixer on low, add the flour mixture that was previously set aside to the butter mixture and combine on low speed until incorporated, scraping the bowl as necessary. Try not to over mix at this step. Mix just until flour is combined.
- Add the oats and raisins to the bowl. Mix on low until incorporated.
- Cover bowl with saran wrap and chill in the refrigerator for an hour.
- Preheat oven to 375 degrees F.
- Place a piece of parchment on a cookie pan and scoop the cookies out of the bowl using a large cookie scoop. Place the cookies about 3 inches apart on the cookie sheet.
- Bake in the oven for 9-11 minutes until edges are golden.
- Remove from oven and slide the parchment with the cookies still on it, onto your counter to cool.
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