Oatmeal Raisin Cookies

I don’t usually blog about something I don’t eat. Most often I have just enjoyed the food for dinner, lunch, breakfast or dessert and the photo was of the food I ate immediately thereafter.
An exception to the rule was the carrot cake I shared about last month. It’s one of Husband’s favorites; along with bread pudding. He likes, in fact pretty much insists, that they both contain raisins.
I am just not big on raisins.
There were several boxes of leftover raisins from the second pan of carrot cake and he requested Oatmeal Raisin cookies; which is another favorite. More raisins..are we seeing a pattern?

Hey, I love a chance to try a new recipe and aren’t these some photogenic cookies?  So pretty! The dough was tasty too. I tried a bit after I added the oatmeal and before I added the raisins. The kitchen smelled great as they baked.
Husband was happy with them; they didn’t last long.

Recipe adapted from Food.com


1 stick Butter, softened
⅔ cup Light Brown Sugar, packed
1 Egg
½ tsp Vanilla Extract
¾ cup All-Purpose Flour
½ tsp Baking Soda
½ tsp Ground Cinnamon
½ tsp Salt
1 ½ cups Rolled Oats
¾ cup Raisins


Preheat oven to 350°F
In a large bowl or a stand mixer cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats and raisins.

If desired refrigerate the dough for about a half hour. The instructions indicated the cookies cooked up thicker so I did refrigerate the dough. Otherwise the cookies can be baked immediately

The cookies should be two inches apart on a baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in, I actually needed about 13 minutes.), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

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