I feel sorry for my husband at times. Why? He’s type 2 diabetic but man, does he love his sweets. Though he would deny that to his death bed. He also loves his savory snacks mind you but when I bake, he is all over it. There was a time I would buy him sugar free treats from the store, but he has come to realize that he prefers a few of the ‘real thing” as opposed to more of the artificial ones. He gets jealous as can be of me (in a loving way of course lol) because, even though I’m overweight (perils of food blogging) I have great blood sugar readings. If anything, I run too low. He also hates me for my low blood pressure too hehe. I am one weird fat woman physically. :-p
One of the things he loves is cookies. Non sweet lover or not (yeah, right. You know better, darlin’), he can eat his weight in cookies. Especially if it’s chocolate chip or oatmeal raisin. So I have had to make sure I have good recipes for both to keep the man supplied. The things we do for love, huh? *Bats eyes in my husbands direction and attempts to look flirtatious* But hey, the man willingly makes me cups of tea whenever I ask and sometimes, I don’t even have to ask. PLUS, he is the one who gets our 16 year old up for school in the mornings. He’s pretty awesome.
Ok, I’m done gushing now lol.
These are some pretty good oatmeal cookies. The original recipe came from food.com and I have just barely adapted it. One thing I do is just make half the recipe because the full recipe makes an ungodly amount of cookies, which is fine for say, Christmas goodie trays but not for everyday unless I’m serving cookies for dinner. The half recipe makes about 5 dozen smallish cookies. I also added the raisinets as the original just called for chocolate chips as we love raisins in oatmeal cookies here, plus I added more vanilla, some cinnamon and a little less sugar because they were far too sweet as written. Ok, so maybe I adapted it a bit more than I thought lol. When cooking these, watch them carefully. With a 375 temp, they can get overdone quickly. If you want chewier cookies, go for the lower cooking time. If you prefer crispier, go for the higher cook time. Either way though…
You know the drill. 🙂
- 1 cup unsalted butter, room temp
- 3/4 cup sugar
- 1 cup dark brown sugar
- 2 eggs, room temp
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 1/2 cups oatmeal, divided in half
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 18 ounces raisinets (one bag and 2 individual sized boxes equals this amount)
- Preheat oven to 375 degrees. Lightly grease cookie sheets (I do two at a time) with cooking spray. Set aside.
- In the bowl of a stand mixer (you can do this with a heavy wooden spoon or hand mixer but it’s a fairly thick dough so it will be harder to stir) cream together the butter and sugars.
- Scrape down the sides of the bowl if needed, then add in the eggs and vanilla. beat well on low speed.
- In a food processor or blender, pulverize 1 1/4 cups of the oatmeal. In a large bowl, combine it with all the other dry ingredients, including the rest of the oatmeal. Don’t add the raisinets yet. Stir well to combine.
- Pour the dry ingredients into the wet ones, about 1/3 at a time, and mix well.
- Scrape down the bowl again, take the bowl off the base and stir in the raisinets.
- Use a small scoop to make cookies on the prepared sheets.
- Bake at 375 for 8 to 10 minutes. Let sit on sheet for one minute, then transfer to a wire rack to finish cooling.
Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.
*blushing over the gushing* LOL