Oatmeal Raisin Cookies

Welcome to A Very Cookie Christmas! All this week I’m going to be giving you some awesome cookie recipes that you can make and share for the holiday….or make and eat for the holiday. Sometimes when it comes to cookies, sharing is highly overrated. Around my family I’m sorta known as the Cookie Queen – my cookies rock. However, don’t worry about me getting a big head…just when I start to think that I’m really something, I spill an entire jar of kefir down the drain and then pour maple syrup all over the kitchen table. I’ll give you a few of my cookie baking tips as we go along, so that you too can make awesome cookies. Today I’m sharing my #1 favorite cookie – Oatmeal Raisin.

Before we get started, I want to let you in on a little secret…..all these recipes use whole wheat flour. I know that most of you don’t own a Nutrimill, so I wanted to make sure these recipes worked with regular, store-bought flour. For all these recipes I’ll use King Arthur White Wheat Flour. King Arthur is my favorite brand of store flour. It just seems to be of the best quality.When we first started our journey into healthy eating I thought that I would have to give up all the yummy desserts that I was so fond of….and for a while, I just didn’t make dessert (Barry was very sad). But now that I’m comfortable with this new way of living/cooking, I’ve been able to adjust my old recipes with the new ingredients. Yes, I’ve had some total bombs (Butternut Squash Smoothies are a NO) but for the most part I’ve been able to make some tasty recipes. I hope you’ll enjoy them.  😀

I’m going to be using my stand mixer, but you could also make these in a regular bowl with a spoon – I just chose the lazy way. In a mixing bowl, combine softened butter and sucanat. Tip #1 – you want your butter to be soft, not melted. If you try to make cookies with melted butter, they’ll just run all over the pan and be one large cookie (not like that’s a bad thing…then I could say I only ate ONE cookie). I find that letting my butter sit out for 1 hour gets it soft enough.  Mix until they are combined and creamy.

To this mixture add two eggs and vanilla. I used eggs from NLV Farms (of course)  I love my fresh eggs. And please don’t judge my vanilla – you’ll hurt his feelings. Yes, I know it’s artificial…..but my other homemade vanilla just smells like vanilla vodka. I ordered the REAL stuff, but it’s not here yet.  If we don’t hate artificial flowers, we should not hate artificial vanilla. Amen.

**Note, I’m going to attempt my vanilla again…and pray over it this time. 😉

After you beat in the eggs and vanilla, it’s time to add the flour, baking soda, cinnamon, and salt. Mix only until combined. Tip #2 – Do not overmix your cookie dough. The term “tough cookies” is not something we’re going for here.

Finally, add oats and raisins. Again, stir only until combined. Your dough should be rather stiff. If it’s not, add a bit more flour.

Drop the dough by tablespoons onto UNGREASED cookie sheets. I’m not really sure why some recipes call for greased cookie sheets. Every time I try that, my dough just runs all over the pan. I’ve never had cookies to stick. If you have a sticking problem, use parchment paper but do not grease your cookie sheets.

These cookies are a home run.  They are beauty on a plate. They are happiness in my tummy. They are my favorite cookie of ALL TIME.

NOTE – They freeze extremely well. So, bake today and freeze until your Christmas festivities.

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Chocolate Granola Cookies

Sour Cream Cake Brownies with PB Frosting

Chocolate Sugar Cookies