Oatmeal Raisin Cookies

I’ve been thinking about finger foods lately. The stuff of wedding cocktail hours, Superbowl parties and so on. There are many that I love and could eat any time, for any occasion. Fancy ones like smoked salmon Napoleons with Meyer lemon and caviar creme fraiche. And good old goodies like franks-in-blankets. What’s not to like? Most of the time I fill up on the finger foods and don’t leave much room for the rest and that suits me just fine. But honestly folks, when I started thinking about which finger food I like best, which I crave most often, which I would pick first before anything else, I realized it’s not any of the ones I mentioned. Not even potato puffs or goat cheese and caramelized onion bruschetta. It’s the cookies. Fannies, Grand Finale cookies, gingersnaps, peanut butter cookies, frozen dough cookies, Hello Dollys, Orange Marmalade cookies, Honey-Oat Granola Bars. Or old-fashioned Oatmeal Raisin cookies.  Which is why I blog about cookies so often. Oatmeal Raisin Cookies   10 tablespoons unsalted butter 3/4 cup sugar 3/4 cup brown sugar 2 large eggs 1 teaspoon vanila extract 1-3/4 cups all-purpose flour 1 teaspoon cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 2 cups quick oats 1 cup raisins   Preheat the oven to 350 degrees. Lightly grease a cookie sheet. In the bowl of an electric mixer set at medium speed, cream the butter and sugar together for a minute or so until creamy. Add the brown sugar and blend it in thoroughly. Beat in the eggs and vanilla extract. Add the flour, cinnamon, baking soda and salt and beat until the ingredients are well blended. Stir in the oats and raisins. Drop mounded tablespoons of the mixture onto the cookie sheet, leaving some space between each lump of dough. Bake the cookies for about 15 minutes or until lightly browned. Repeat with remaining dough.  Makes about 42-48  

I’ve been thinking about finger foods lately. The stuff of wedding cocktail hours, Superbowl parties and so on. There are many that I love and could eat any time, for any occasion. Fancy ones like smoked salmon Napoleons with Meyer lemon and caviar creme fraiche. And good old goodies like franks-in-blankets.

What’s not to like? Most of the time I fill up on the finger foods and don’t leave much room for the rest and that suits me just fine.

But honestly folks, when I started thinking about which finger food I like best, which I crave most often, which I would pick first before anything else, I realized it’s not any of the ones I mentioned. Not even potato puffs or goat cheese and caramelized onion bruschetta.

It’s the cookies.

Fannies, Grand Finale cookies, gingersnaps, peanut butter cookies, frozen dough cookies, Hello Dollys, Orange Marmalade cookies, Honey-Oat Granola Bars. Or old-fashioned Oatmeal Raisin cookies. 

Which is why I blog about cookies so often.

Oatmeal Raisin Cookies

 

10 tablespoons unsalted butter

3/4 cup sugar

3/4 cup brown sugar

2 large eggs

1 teaspoon vanila extract

1-3/4 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 cups quick oats

1 cup raisins

 

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. In the bowl of an electric mixer set at medium speed, cream the butter and sugar together for a minute or so until creamy. Add the brown sugar and blend it in thoroughly. Beat in the eggs and vanilla extract. Add the flour, cinnamon, baking soda and salt and beat until the ingredients are well blended. Stir in the oats and raisins. Drop mounded tablespoons of the mixture onto the cookie sheet, leaving some space between each lump of dough. Bake the cookies for about 15 minutes or until lightly browned. Repeat with remaining dough.  Makes about 42-48