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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!

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

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?


  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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