There are some things in life that I am sure of, like …

• The hubby likes chewy oatmeal raisin cookies
• Son #1 likes oatmeal cookies … chewy or crispy … without raisins
• Son #2 does not like oatmeal cookies at all
• Son #3 likes crispy oatmeal raisin cookies … until yesterday, when he told me that he likes them crispy on the outside and chewy on the inside!

Do they think I’m running a custom baking service?

Do they realize that I cannot make everyone happy … all of the time!

Should I take special orders?

Maybe just bake to order?

Or …

Just bake … if they like it, great … if not, oh well!

Somehow, every cookie does get eaten

Oatmeal Raisin Cookies

(adapted from Quaker Oats)

• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups unbleached flour (or all-purpose)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups Quick Oats (or old-fashioned)
• 1 cup raisins

1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, cinnamon, cloves and salt; mix well.
4. Add oats and raisins; mix well.
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
6. Bake 9-11 minutes or until light golden brown.  Cool 1-2 minutes on cookie sheet; remove to wire rack.  Cool completely.  Store tightly covered.

Makes about 4 dozen cookies

How do you like your oatmeal cookies, chewy or crispy?  I ♥ your comments!