It's been way too long since I posted a dessert recipe...were you getting worried? I have plenty of sweet recipes coming your way and even more ideas stored up in my head waiting to be made! I recently switched jobs (a GREAT thing...in my dream job at the company now!) but was visiting my old group one day and wanted to bring them something since they were such a great group to work with. I remembered one lady saying oatmeal raisin cookies were her favorite so I decided to make those. Ironically enough, I began searching for recipes and saw that Maria had recently posted an oatmeal cookie recipe. She's always posting tons of yummy looking cookies, so I had no doubt these would be delicious! I liked this recipe because it made a small batch (I got 26 cookies), which was the perfect amount to bring to work with a few leftover for us (usually we end up with way too many baked goods sitting around this house!).
These are true to their name--very chewy! I think normally I prefer a thicker cookie, but I liked the buttery texture of these and they still held together nicely thanks to the oats and raisins. The dough was pretty wet and I was worried the cookies would stick to my cookie sheets, but they came right off. My coworkers loved them and we had no problem finishing the rest!
Ingredients:
-1/2 cup butter, softened
-2/3 cup light brown sugar
-1 egg
-1 tsp. vanilla extract
-3/4 cup all-purpose flour
-1/2 tsp baking soda
-3/4 tsp cinnamon
-dash of nutmeg
-1/4 tsp salt
-1 1/2 cups old fashioned oats
-3/4 cup raisins
Directions:
1. Preheat oven to 350F.
2. Cover raisins with water in a small bowl and allow to sit for 5 minutes.
3. In a mixing bowl, cream butter, brown sugar, egg, and vanilla until smooth and creamy.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the mixing bowl and blend until combined.
5. Stir in the oats and raisins.
6. Spoon tablespoons of dough into round balls and place on cookie sheets. Bake for 10-12 minutes (they should be brown on the edges but underbaked in the center) and allow to sit for 5 minutes before transferring to a cooling rack.
