When Eric begins eying my oatmeal in the pantry, I know it's time to make him a batch of my oatmeal cookies. The two dozen cookies the recipe makes barely lasts a week in our house. Eric says they are the best oatmeal cookies he's ever had.
Ingredients:
½ cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ salt
2 teaspoon, ground cinnamon
1 1.5-ounce box of raisins
1½ cups quick oats
Directions:½ cup granulated sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ salt
2 teaspoon, ground cinnamon
1 1.5-ounce box of raisins
1½ cups quick oats
Heat oven to 375 degrees. Spray cookie sheet with cooking spray.
In a large bowl, cream butter, granulated sugar, and brown sugar using an electric mixer. Add the egg and vanilla and mix well.
In a medium bowl, combine flour, baking soda, salt, and cinnamon. Gradually pour the dry ingredients into the creamed mixture while stirring. Mix well. Stir in the oats and raisins.
Scoop up a little less than 1 tablespoon of dough and drop onto cookie sheet, placing cookies about 2 inches apart. Bake for 8 to 10 minutes. Makes approximately 24 cookies.
In a large bowl, cream butter, granulated sugar, and brown sugar using an electric mixer. Add the egg and vanilla and mix well.
In a medium bowl, combine flour, baking soda, salt, and cinnamon. Gradually pour the dry ingredients into the creamed mixture while stirring. Mix well. Stir in the oats and raisins.
Scoop up a little less than 1 tablespoon of dough and drop onto cookie sheet, placing cookies about 2 inches apart. Bake for 8 to 10 minutes. Makes approximately 24 cookies.
Enjoy!
~Krissy
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