Last updated on June 26th, 2017 at 11:18 am
I had this awesome recipe picked out for this week and then chaos struck. On Wednesday my golden retriever Henry caught me off guard and pulled me flat on my back. Slight concussion, whiplash in my neck and walking is incredibly challenging. On my road to recovery my eldest and my husband came down with Norwalk…….I know……I know…….this has been a very trying week both physically and mentally. I just went back to work on the 18th after 4 glorious uneventful weeks and BAM! Back to work 2 days and here comes the shit storm, literally LOL.
So needless to say I whipped this up Sunday afternoon, taking a much needed 5 minutes to myself, and didn’t have the energy to take more than 2 pictures. But I’m sure you can imagine the simplicity of this recipe. I like recipes that are versatile, quick and family friendly.
There are a number of variations for this recipe, omit the raisins and you have a delicious oatmeal cookie. Have someone that’s not a raisin fan then use chocolate chips instead, or butterscotch chips or even white chocolate chips and maybe add a little sweetened coconut mmmmmm!!!! I cut down on the raisins, added some mini chocolate chips and threw in 1/3 cup of sunflower seeds, one of my kids favorite cookie combo’s. Really the combinations are endless, just use whatever you have in your pantry.
I have been working on an artisan bread recipe for the last few weeks and it’s what I’ll be submitting for next week. For less than $1.50 you can have the most delicious loaf of bread, no kneading required!!! I swear this will make up for this half ass post this week.
- 1/2 cup butter
- 2/3 cup brown sugar
- 1 egg
- 1/2 tsp vanilla
- 3/4 cup flour
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cup oats
- 3/4 raisins
- Cream butter, sugar & egg together until fluffly (like a good 5 minutes of whipping) Then add vanilla.
- Sift together dry ingredients and mix until just blended
- Fold in oats
- Fold in raisins (or whatever add ins you choose to use)
- Either refrigerate dough for atleast 30mins then scoop out (tbsp size) onto baking sheet or scoop out onto baking sheet and refrigerate that for 30mins.
- Bake at 350 for 10-12mins, let cool 5 mins on pan and then transfer to wire rack to cool.
- ***What I do is refrigerate the dough and scoop out as I need it. I'll make a batch of dough on Sunday and make small batches of cookies throughout the week. If you go this route the dough will be almost solid and I just mold little tbsp sized balls in my hand and bake them for an extra minute.
Recipe adapted from Smitten Kitchen – Oatmeal Raisin Cookies.
- Simple Chewy Oatmeal Cookies - January 27, 2016
- Everyday Cake Recipe – Ricotta Bundt - January 21, 2016
- Super Simple 5 Minute Chocolate Pudding - January 13, 2016
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