OATMEAL RAISIN COOKIES

 While we are away from home and enjoying catching up with friends from when we lived in Ventura, CA for 21 years, I decided it was a good time to get caught up with some of the recipes for the Cafe Treats shared.

These Oatmeal Raisin Cookies were made and brought by my good friend Jean. They were so good. She told me that she had picked up the container of steel cut oats instead of the quick oats, but I told her I liked the steel cut oats in the cookies. It gave them a nutty taste without the nuts which was great since the Cafe is a "Nut-Free Zone" so no one has to worry about their allergy, if they have one to nuts.

PRINT RECIPE.

OATMEAL RAISIN COOKIES

1       cup (2 sticks) butter at room temperature

1       cup white sugar

1       cup packed light brown sugar

2       eggs

1       teaspoon vanilla

2       cups all-purpose flour

1       teaspoon baking soda

1/2    teaspoon baking powder

1/2    teaspoon salt

1/2    teaspoon freshly grated nutmeg (optional)

2-1/2 cups quick cooking oats (steel cut works great)

1-1/2 cups raisins

Preheat the oven to 375 degrees F. Lightly grease baking sheets. Set aside.

In a large mixing bowl, cream the butter with the sugars until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Add the vanilla. Set aside.

In another bowl, mix the flour, baking soda, baking powder, salt, and nutmeg, if using. 

Blend the flour mixture into the creamed mixture.

Stir in the oats and raisins.

Drop by heaping spoonfuls 2 inches apart on the prepared baking sheets. 

Bake 10 to 12 minutes, or until golden brown.

This recipe makes at least 4 dozen cookies depending on the size you make. 

The top tray - Chocolate Butter Cookies (still need to post recipe)

The middle tray - Oatmeal Raisin Cookies

The bottom tray Cherry Chocolate Chip Cookies