|Silver Palate Oatmeal Cookies|
I've been in a cookie making mood lately and on the hunt for a really good oatmeal raisin recipe. There was only one place for me to go, The Silver Palate Thick & Rough Oatmeal box. It's actually the only oatmeal that I enjoy because the oats stay firm and hold their texture when cooked.I just love the darker, richer flavor just like the box says. Now back to the cookies. I guess they are kind of healthy, oatmeal and raisins, right? I love the crispy edges but oatmeal cookies got to be chewy and these most definitely are. Snack or breakfast, you decide!
makes 4 dozen cookies
- 1 cup of butter (2 sticks)
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups of uncooked Silver Palate Thick and Rough Oatmeal
- 1 cup raisins (or use your favorite like cranberry's, chocolate chips or cranraisins)
Preheat oven to 350 degrees
1. In a large mixing bowl, beat the butter until creamy.
2. In a smaller bowl, stir together 1 cup of flour, baking soda, salt and cinnamon. Add mixture to the butter and mix together. Add the brown sugar, white sugar, eggs, and vanilla and blend together for 1-2 minutes until all ingredients are thoroughly mixed.
3. Stir in the oats and the remaining flour. Fold in the raisins.
4. Use parchment paper to line a cookie sheet and use rounded teaspoons or a 1 1/2 inch scooper and place cookie dough at least 2 inches apart. Bake for 10-12 minutes until the edges are lightly browned. Transfer to a wire rack to cool completely.
|Pull out your big guns to mix the remaining flour, oats and raisins.|
I was a little short on raisins so I added a handful of craisins.
|It's best to chill the dough for 45 minutes before baking.|
|Use a rounded scoop to make them uniform, or double up if you want big ones.|
|Flatten the cookies out with your fingers, the bottom of a glass or spatula.|