so here’s the thing…
i’m like an ultra planner. i plan everything. i love lists and things being in alphabetical order. i plan things way too far in advance. as in i’m already thinking about a thanksgiving menu and what cookies to bake for cookie exchanges. i plan out my weekly menu. i like the order and control.
i’m usually not on the ball.
i think i plan so far in advance that by the time everything gets here, i forgot what i planned. it’s terrible.
but oh well… i’ll just have a cookie instead of planning right now.
works for me.
i know that everyone loves them some oatmeal raisin cookies. i mean they’re like a cookie standard. and for some people they qualify as their favorites and what they ask for when it comes their turn for an office birthday treat. and when he was given the choice between raisins and craisins, the birthday boy picked craisins… a little sweet and tanginess to go with the cookies.
i’m not an oatmeal raisin fan… raisins = fruit and fruit is not really invited to be part of my world. so i don’t have a recipe hanging out in my back pocket but my friend jena does…. thank goodness. this recipe was passed down to jena from her mother in law and now from me to you.
oatmeal craisin cookies
- 1 c light brown sugar, packed
- 1 c sugar
- 1 c shortening
- 1/2 tsp salt
- 1 tsp vanilla
- 2 eggs
- 1-1/2 c raisins / craisins
- 1-1/2 c flour
- 3 c old fashioned oats
- preheat the oven to 350F. line your baking sheets with parchment paper / silicon baking mat.
- cream the sugars, shortening, salt and vanilla together. add in the eggs and cream until fluffy. add in your flour, oats and raisins/craisins; beat until just combined. using your handy dandy cookie scoop, scoop the dough out onto the prepared baking sheets, about 2 in apart. bake 8-10 min or until lightly browned on the edges. remove from the oven and let cool 1 min before removing to a cooling rack to cool completely.
oh and these can totally qualify as a breakfast. like i said… raisins / craisins are fruit and fruit is totally breakfast worthy so done.
recipe from: my friend jena