Scrumptious Oatmeal Raisin Cookies

I made these cookies this week to satisfy Big Daddy’s sweet tooth. He ended taking all but 2 cookies to work with him to share with his co-workers. Well, I guess I should be glad he left me 2 cookies because when he came home that evening he reported that one of his co-workers snatched all the cookies that remained and took them home with him. It turned out to be a workplace joke and everyone had a good laugh. However, the next day at break time Big Daddy was surrounded by his co-workers all asking if he brought more cookies!  Sadly, Big Daddy didn’t have anymore cookies to share. 


Note to Self: Bake an extra 2 dozen, make sure you take a pic BEFORE letting anyone know you baked them and hide a dozen for yourself. 


Recipe adapted slightly from Oprah.com 

Makes 2 dozen

Ingredients

• 1/2 cup organic, farm fresh unsalted butter, at room temperature
• 2/3 cup Sucanat
• 1 farm fresh egg
• 1 tsp vanilla extract
• 3/4 cup unbleached, all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 2/3 cup organic raisins

Directions

Preheat oven to 350°F. 

Cream together the butter and sucanat on medium speed for a few minutes until the mixture is light and fluffy. Add the egg and vanilla and mix a bit more. 

Sift the flour, baking soda, salt, and cinnamon into a bowl. Pour in the flour mixture and run the mixer motor on low, just to work it in. Stir in the oats and raisins with a spoon. 

Scoop out tablespoon-sized balls of dough onto parchment-paper-lined/or Silpat lined cookie sheets about 2 inches apart. 

Bake for 12 to 14 minutes, rotating cookie sheets halfway through baking. Let cool and enjoy.