As I said in my Pumpkin Bars post, I’ve been cooking a lot!! So here’s another recipe for you. It’s easy, quick and if you have the right tool, makes a very small mess!! So, let’s get started!!!
For this recipe you will need…
1 cup (2 sticks) of Margarine Softened. If you are using the Crisco sticks, than it’s one stick.
1 cup of Firmly Packed Brown Sugar
1/2 cup of White Sugar
1 1/2 Cups of Flour
1 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Salt
2 Eggs
1 tsp Vanilla
3 cups of Oatmeal
1 cup of Raisins
A mixer or A large bowl, spoon and lots of muscle!
A spoon
A sifter
A handy dandy muffin scoop, I use it mainly for ice cream.
And about three to four cookie sheets lined with parchment!
Now, first thing is your oven. Set it to 350 degrees and let it warm up.
Next, in your mixer you are going to place your Softened Margarine and both Brown and White Sugar. Turn on your mixer and cream them together.
Once that has been creamed, take your sifter and add your dry ingredients. So your Flour, Salt, Baking Soda and Cinnamon. Sift those together and then add a little at a time. I like to add it in three parts so no dust flies up.
Add your eggs and vanilla,
And then slowly add the oatmeal and raisins. Your mixer can probably mix about half of it in before the batter becomes way to thick. From that point, you’re going to want to use your spoon and mix it by hand.
Now, if you are using the handy dandy muffin scoop, your cookies will be pretty big, so leave a generous amount of space between them. If you are using your hands and making them smaller than leave about an inch. Get as many on each sheet as you feel comfortable with and then place in the oven. If you are doing big ones like me, it will take about 15 minutes for them cook and get golden. If smaller, start the timer for 10 minutes and then check them about every two minutes after that if they haven’t become golden.
Take them out, let them cool and TADA!!!
Enjoy!
Mmm Delicious! 