Tuesday, February 18, 2014

oatmeal-raisin cookies

Oatmeal-Raisin Cookies via design. bake. run.

what do you do when you have a bunch of rolled oats around? umm... like A LOT!?! well, you make oatmeal cookies, of course. what else? okay, maybe a lot more other stuff… but oatmeal cookies will do for now.

i'm actually not a fan of oatmeal cookies because traditionally it's got raisins and cinnamon in it. both things i don't always care for when combined together. but m loves the classic oatmeal cookie so i went ahead and made some anyway. actually, i divided the dough and threw in some butterscotch chips for half the lot and kept the other half classic.

the recipe is super simple to make and makes a ton if you drop them by the teaspoon or tablespoon size. so if you've got some rolled oats or even quick-cooking oatmeal around, why not bake some today?! :)

The Classic Oatmeal Raisin Cookies via design. bake. run.
this recipe makes a lot and are perfect for gift-giving or sharing with others.

Classic Oatmeal-Raisin Cookies via design. bake. run.
i'm not a big fan of raisins, but this recipe is a classic for any oatmeal-raisin cookie fan and super versatile with different stir-in options (i also used butterscotch chips). m loves the classic taste, but is also a big fan of the other butterscotch version.

oatmeal cookies
recipe from better homes & gardens

1 cup butter, softened
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3 cups regular or quick-cooking rolled oats
1 cup raisins*

Preheat oven to 350 degrees F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in oats and raisins.

Drop dough by rounded teaspoons or tablespoons 2 inches apart onto ungreased cookie sheets. Or drop dough using a cookie scoop or 1/4-cup measure 3 inches apart onto ungreased cookie sheets.

Bake in the preheated oven about 8 minutes for spoon-size portions (bake about 12 minutes for cookie-scoop or 1/4-cup portions) or until edges are light brown and centers appear set. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely.

to store:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

*note: if you're not a big fan of raisins, you can certainly substitute a different stir-in option here. chocolate chips is one option, or butterscotch chips (like i did) or even nuts, dried fruits or coconut flakes. whatever your little heart desires. i'm thinking white chocolate chips with some coconut flakes would be perfect. i'll have to make this again with that variation. just keep in mind that whatever you do, you keep the substitute ingredient(s) to 1 cup.

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