Tuesday, January 31, 2012

RAISIN LOADED OATMEAL COOKIES

I suppose oats were cheap in my younger days because it seems there were always oatmeal cookies.  Now they are probably my grandson's favorite cookie.

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup firmly packed brown sugar
3/4 cup butter, softened
2 eggs
1 tsp vanilla
1 1/2 cups rolled oats
1 1/4 cup raisins

Preheat the oven to 350 degrees.
Lightly grease 3 cookie sheets; set aside.

In a medium bowl, combine the flour, baking powder, and salt; set aside.

In a large mixing bowl, using an electric mixer on high speed, beat the brown sugar and butter together until light and fluffy.  Beat in the eggs and vanilla until mixture is smooth.  Using a large wooden spoon, gradually stir in the flour mixture until thoroughly combined.  Stir in the oats and the raisins.
Drop the dough by rounded spoonfuls 1 1/2-inchs apart onto the cookie sheets.  Use a fork to flatten the dough slightly.  Bake at 350 degrees for 10 to 12 minutes or until golden brown.  Cool on sheets for a couple of minutes then remove to racks to cool until ready to eat.

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