By Debra Sennefelder
There are some days when you just need a cookie. And over the past two weeks, I've needed a cookie (or two, or three) everyday. Yep, January wasn't much better than 2020. However, I had oatmeal raisin cookies. And let me tell you, they do make things better. :)
I love all kinds of cookies but my two faves are chocolate chip cookies and oatmeal raisin cookies. I feel that you can never go wrong with these two and I find a whole bunch of comfort and memories in each one.
One of the best parts about my job is that I write about a food blogger and that means I get to do a lot of cooking and baking all in the name of research. There are two places I'm truly my happiest - at the computer writing stories and in the kitchen baking.
Are you ready to bake up some happiness?
Well, let's start.
Oatmeal Raisin Cookies
1/2 cup unsalted butter, softened
2/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups old fashioned oats
3/4 cup raisins
Preheat oven 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
raisins to a small bowl and fill with water, covering the raisins. Let
them soak for five minutes and then using a strainer, drain all the
water and pat raisins dry with paper towels. By adding the raisins to
water they'll plump them up.
In a large bowl, cream butter, brown sugar, egg and vanilla together until creamy.
In another bowl, whisk flour, baking soda, cinnamon, nutmeg and salt together.
Add the dry ingredients to the butter and sugar mixture and blend until combined. Don't over beat.
Stir in oats and raisins.
Grab the baking sheet and spoon out a tablespoon of dough into a ball and place on the baking sheet. Leave about a 2-inch space between each cookie (they will spread).
Bake for 10-12 minutes. Remove from oven when they are golden at the edges but still a bit under baked in the middle.
Leave them on the baking sheet for five minutes and then transfer to a cooling rack.
QUESTION: What's your favorite cookie?
Debra Sennefelder is the author of the Food Blogger Mystery series and the Resale Boutique Mystery series. She lives and writes in Connecticut. When she’s not writing, she enjoys baking, exercising and taking long walks with her Shih-Tzu, Connie. You can keep in touch with Debra through her website, on Facebook and Instagram.