Cookies · Oatmeal

Oatmeal Raisin Cookies


Some are for a short time, some are for a lifetime. Wait a minute……. aren’t those lyrics from a song? A quote from a movie? Lol Pics? Ahhh dang it I can’t remember….

Anyway, you never know why certain people come into your life, but as one of my best friends told me, “People should add something to your life, not take away from it”. Which is why a few weeks ago, I conducted a little experiment. I did not text or call any of my friends for one week….to see who would notice my absence and reach out to me.

I was pleasantly surprised at the response. I know you should never expect or assume anything, because that almost always leads to disappointment…. but in this case, the friends I expected to notice did.

Everyone else, I deleted from my phone. I’m just kidding, I really didn’t, but it does take two people to carry on a relationship, and my days of holding up both ends are loooooooong gone…..

no names mentioned ** cough cough **

Recently, one of my newest friends let on that oatmeal raisin cookies are her absolute favorite. So what better way to show your appreciation for a special someone than with freshly baked cookies? Because as we all know, actions speak louder than words 🙂

The consensus? Slightly chewy, crispy around the edges and just enough spice to keep things interesting. Personally, I prefer a thicker cookie (which reminds me, I need to get my mom’s recipe) ~ but these were really good.

Oatmeal Raisin Cookies – adapted from a recipe by David Leibovitz

1 cup unsalted butter, at room temperature
2/3 cup granulated sugar
1 cup brown sugar, packed
2 large eggs, at room temperature
1 3/4 cup all purpose flour
1 tsp baking soda
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 3/4 cup old –fashioned rolled oats
1 1/2 cups raisins
1 cup chopped walnuts

In a medium size bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon.
In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
Add the eggs, one at a time, and beat until thoroughly combined. On low speed, add the flour mixture to the creamed butter, mixing until well blended. Stir in the oats, raisins and walnuts, and mix well.
Portion the dough (I use a #30 cookie scoop) onto a parchment lined baking sheet, flatten lightly, cover with plastic wrap and chill the batter a few hours or overnight.
To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
Bake the cookies for 12-15 minutes, and midway through baking, rotate the baking sheets, and bake just until the centers are set.
Remove from oven and cool completely.


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