Chewy scrumptious Oatmeal Raisin Cookies

Happy President's Day everyone :)

No classes today in observance of the holiday.  Yippee! I will be playing catch-up with my reading assignments. :) Reading calls for munching on cookies if you ask me, so off I went to make Oatmeal Raisin Cookies. :) Yes, those of you who know me understand how much I can not stand the smell of oatmeal when it is cooking or how it tastes. BUT, add the word cookie into the mix ,and the love just starts to filter in. :) I know, I have my quirks, it's the same with milk too. I won't drink it, not even on a dare. BUT I cant have cereal without some milk...??? Anyone??  Thank goodness this blog isn't about understanding ME. :) On with the cookies!

We can make these babies together if you would like, the recipe is below. I make these on the not-so-sweet side of things, so go ahead and add more brown sugar if you want them sweeter. I think these come out JUST right with the amount stated below.

INGREDIENTS:

2/3 cup light brown sugar

1 stick of softened unsalted butter**
1 tsp. pure vanilla extract

1 large egg
3/4 cup all-purpose flour
1/2 tsp. baking soda

1 tsp. cinnamon
1/4 tsp. salt

Nutmeg to taste. I use a small pinch or two
1.5 cups old fashioned oats
1 cup of raisins

**if you use salted butter, use less salt than indicated above

I make these cookies by hand but you are welcome to use your mixer. We will be using the creaming method so you will want to use two separate bowls.  One for the sifted ingredients and the other for the creamed creation.  To begin, sift your flour, salt, nutmeg, cinnamon and baking soda and place aside. Measure out your oats and your raisins and put them aside until its time to incorporate them in. Place parchment paper onto your cookie sheets and preheat your oven to 350 degrees.

• In a bowl, cream together the sugar, butter, vanilla and the egg
• Slowly add in the sifted dry ingredients
• Add in the oats and then the raisins

Use a small ice-cream scooper to place the cookie dough onto the sheets. *Note* Using the scooper creates a consistency in your cookie sizes. :)  Leave enough room in between each scoop because your cookies will expand a bit. I personally cook these for about 10 minutes. I like them slightly undercooked so that they come out chewy.  You will get about 2 dozen out of this recipe, depending on how big your scoop is. Definitely enough to share. :)

Here is my finished product! I would love to hear and see how yours turned out.  Enjoy the day and I will see you back here tomorrow.  Bye for now....