A “chocolate covered raisin” twist on everyone’s favorite. The Oatmeal Cookie.
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp maple flavoring
- 1/2 tsp salt
- 1 tsp baking soda
- 2 cups flour
- 3 cups whole oats
- 1 15oz pkg chocolate covered raisins
- Cream butter with sugars, add eggs, flavorings and beat well till fluffy. Add dry ingredients, mixing thoroughly then fold in chocolate raisins.
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.
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