A “chocolate covered raisin” twist on everyone’s favorite. The Oatmeal Cookie.
Drop by tablespoon onto ungreased baking sheets and bake at 325 degrees 8-10 minutes or until lightly brown. Remove from pans, then let cool long enough until you just have have to try one. If there’s any left after you’re done sampling, they’re great for take alongs in lunches, or on your way to work. Not that I’m an advocate of cookie eating first thing in the morning, but rather, I like to think of these as a traveling bowl of oatmeal.
Yields approximately 4 dozen cookies
The dough will store well if refrigerated for up to a week, so you can bake half now and the other half later.