12 Oct 2011 12 Comments
I love the food-blogging community out there! I didn’t even know it existed until a little while ago when I really started blogging about my recipes. It’s so neat that all these people are connected and brought together over a love of food and baking/cooking. Several of the blogs I follow wrote about something called 12 weeks of Christmas where a group of bloggers would post weekly about cookies or other goodies they’ve made in preparation for the best time of the year :) I thought it was a neat idea and I’m finally joining in, albeit a little late. Christmas is my favorite time of year and I love all the baking I get to do for it so I’m excited I’ll get to share my cookie creations with everyone :)
This week I am blogging about these Oatmeal Raisin Cookies I made this past week. I don’t actually think I’ve made oatmeal raisin cookies before (who wants raisins when they could have chocolate???) but my English teacher just wrote me one of my college letters of recommendation and his favorite cookies are oatmeal raisin. So I set out to find a tasty-looking recipe and I found one on Bake at 350!
These were really easy to make and they bake up all fluffy and round (I don’t like it when cookies spread out). Even though I’m not a huge fan of oatmeal raisin, these tasted really good! I kept part of the batch for my family and they aged really well. They get even more…less-dry as time passes. These cookies aren’t very sweet which I though was fine and that my mom really liked but I might add a little more sugar next time…and I may just switch out chocolate chips for raisins haha :)
Remember to check out all the other amazing recipes from the 12 weeks of Christmas…week 3 below!
Soft Oatmeal Raisin Cookies
Recipe from Bake at 350
1 & 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp coarse salt
1/2 c. unsalted butter (softened)
2 TBSP vegetable oil
1 c. light brown sugar
1 egg, beaten
6 TBSP sour cream (low-fat is ok)
2 tsp. vanilla
1 c. raisins
2 c. rolled oats
- Line two to three baking sheets with parchment. Preheat oven to 350.
- First, mix together the flour, baking soda, cinnamon, and salt in a medium bowl.
- In a large bowl, cream together the butter, oil, and sugar. Then add the egg, sour cream, and vanilla, beating until smooth and fluffy.
- Gradually add the flour mixture to the butter mixture and slowly beat until fully incorporated. Stir in the oats and raisins.
- Use a 1 TBS ice cream scoop to measure out the dough. Put the cookie trays in the refrigerator for 15-30 minutes.
- Bake the cookies for 10-12 minutes (I took them out right around 10 because I like the insides to be really soft)
Makes about 30 cookies.