Monday, September 17, 2012

oatmeal cookies {recipe}


I'm not sure if I should admit this, but I am the kind of gal who uses the recipe on the box whenever I make lasagna or cookies. When I was making cookies for church this weekend, I opened a new thing of oatmeal and followed its recipe. Having made cookies just a week before following the recipe on the Quaker package, I quickly realized Market Basket's recipe was different, but I went with it. I have to say, they were better oatmeal cookies than the Quaker container suggested, so I am excited to share it with you!


ingredients:
1 cup packed brown sugar
1 cup sugar
3/4 cup butter (1 1/2 sticks)
1/4 cup shortening (I ended up using 2 sticks of butter and no shortening)
2 eggs
3 tablespoons milk
2 teaspoons vanilla extract
1 1/2 cups old fashioned oats
2 cups all-purpose flour (I used 1 cup whole wheat flour and 1 cup all-purpose)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chocolate chips (optional)
1 cup raisins

directions:
Preheat oven 350 degrees Fahrenheit.
Combine oats, flour, baking soda, baking powder and salt, set aside.
Beat sugars, butter and shortening until creamy.
Add eggs, milk and vanilla; mix well.
Add one cup at a time, oat/flour mixture.
Stir in chips and raisins.
Drop by rounded spoonful on to cookie sheet.
Bake 12 minutes.
Let stand 5 minutes on cookie sheet before moving to rack to cool.


They go perfectly with a glass of milk! What's your favorite thing you've baked lately?

2 comments:

  1. Thank you for the recipe. I'd have to say carob oatmeal cookies are the best! You don't even miss the chocolate

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