Friday, June 18, 2010

Oatmeal Raisin Cookies

**I have much happier kids' when the cookie jar is full :) Not to say that all my kids' eat are sugary treats, b/c they just love fresh fruits! I'm the one with issues, I'm the one that likes them to have treats throughout the week. I would rather fix them things myself so that way it is less processed and I control all the ingredients in it and can actually pronounce them, LOL! It's also a lot cheaper too!!

Ok, so I was super excited to try out this recipe from I LOVE trying out new recipes (just for baking though), anyway, it's called Beth's Spicy Oatmeal cookies. It got rated really well and I fixed an oatmeal cookie recipe one time that was just the best ever and now I can't find it so was hoping this was it. Well it wasn't :( The only difference between this recipe and the one on Quaker Oats box lid is the addition of cloves! I was disappointed when I realized this! Anway, here is the recipe in case you want to fix it. They were good, just not my favorite one that I'm still on the search for. I have a horrible habit of jotting recipes down on paper, fixing them, then losing the recipes, ugh!! We are usually out of ink for the printer so I just write it down on whatever piece of paper I can find. from now on I'm going to stick it on the fridge till I can rate it! I just wanted to show off my cute little cookie jar! I collect Pfaltzgraff Tea Rose.


1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.

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