Oatmeal Raisin Cookies....worth the wait
The other day, our daughter Amanda arrived home from college for Spring Break. Walking into the home office she spotted a container of oatmeal.
"I love oatmeal," she said and peeked inside. Having used the last of the oatmeal for a recipe, I had turned the container into a makeshift cookie jar and it was filled, nearly to the top with old fashioned oatmeal cookies.
"I like it," she said, "when you open a container of something and there's something even better inside."
Oatmeal cookies are a classic cookie that everyone likes. They are a bit healthier for you than your run of the mill cookies because of the oats, but I wouldn't exactly call them a health food what with all the sugar and all.
Oatmeal cookies take a little longer to make than many cookies because the wait time while the raisins are soaked in an egg and vanilla mixture which hydrates them a bit to keep them from becoming pebbles in the dough. But they are sure worth the wait since there is no extra work involved and the result is a soft, tasty treat.
Plain Ol' Oatmeal Raisin Cookies
3 eggs, beaten1 cup of raisins
1 teaspoon of vanilla
1 cup of butter
1 cup of packed brown sugar
1 cup of sugar
2 1/2 cups of flour
1 teaspoon of cinnamon
2 teaspoons of baking soda
2 cupsof oatmeal
- Combine the eggs, the vanilla and the raisins in a small bowl; cover and let stand for an hour.
- Preheat oven to 350 degrees.
- In a larger bowl, cream the butter, the brown sugar, and the regular sugar. Sift the flour, the cinnamon, and the baking soda together and stir those ingredients into the creamed mixture.
- Then stir in the raisin mixture and the oatmeal.
- Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake for 10 minutes.
