As a child I despised oatmeal raisin cookies. Whoever put anything other than chocolate chips in their cookies were just crazy, weird people. FOR REAL! I was definitely a picky eater as a kid. I would eat tuna salad on crackers, but never on bread (till my early twenties, mind you). I hated when my veggies touched the entree, or the entree touched the starch. RIDICULOUSNESS going on up in there.
Finally - I got over all of that nonsense, but I never really got into the oatmeal raisin cookies. I'd rather waste calories on chocolate than oatmeal and raisins disguised as yumminess in a cookie.
But then - there was this one time
So here you go! From one picky oatmeal raisin cookie eater to you :)
Oatmeal Raisin Cookies (adapted from this recipe):
1/2 cup butter
2/3 cup dark brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp kosher salt
1 1/2 cups rolled oats
3/4 cup raisins
Cream together wet ingredients (butter, brown sugar, egg and vanilla until smooth). In a separate bowl whisk together flour, baking soda, cinnamon, nutmeg, cloves and salt. Mix dry ingredients into wet ingredients. Stir in oatmeal and raisins and whatever else goodness you want to throw in (nuts or chocolate chunks anyone?).
Line a cookie sheet with parchment paper and scoop the dough onto the sheet leaving 2 inches between each cookie. Bake for 10-12 minutes at 350 degrees Fahrenheit. Once they are done in the oven, let them set up on the hot baking sheet for (roughly) five minutes before transferring them to a cooling rack.
NOTE: You can make the dough ahead of time and chill it. Chilling the dough may help you to get a thicker cookie. You could also pre-scoop them onto a parchment lined baking sheet and then chill it. If you do this I would transfer the pre-scooped cookies (with parchment paper) onto a room temperature baking sheet as it may affect baking time if the pan is cold.
ENJOY :) :)