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?
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
- Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon, cloves and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- 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!