Have you ever made a batch of cookies and then eaten them all?
Ok, good. Because I ended up making two kinds of cookies, oatmeal raisin, that don’t really exist anymore and some oatmeal cinnamon and butterscotch chip.
Oatmeal Raisin Cookiesadapted from The tasty bite blog
- ½ cup unsalted butter, softened
- 2/3 cup sucanat
- 1 egg, at room temperature
- ½ tsp vanilla extract
- ¾ cup whole wheat pastry flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1½ cup old-fashioned rolled oats
- ½ cup raisins
- ½ dried cranberries
In a bowl, cream together the butter and sugar until they are well mixed. Add in egg and vanilla and blend well.
Add in flour, baking soda, cinnamon, and salt. Fold in oats dried cranberries and raisins.
Bake at 350°F for 10-15 minutes, or until the edges of the cookies are browned.
Allow the cookies to cool for 10 minutes before eating them.
After eating them all, I had to make some more. So I made These oatmeal cinnamon chip cookies from
A spicy perspective.
Oatmeal Cookies with Cinnamon and Butterscotch Chipsadapted from Aspicyperspective
- 2 1/2 whole wheat pastry flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup sucanat
- 1/2 cup granulated sugar
- 1 cup unsalted butter, softened
- 2 tsp. vanilla extract
- 2 large eggs
- 1 1/4 cup old-fashioned rolled oats
- 1/2 cup cinnamon chips
- 1/4 cup butterscotch chips
In a medium bowl,cream the butter and both sugars. Add the vanilla and eggs to the butter mixture.
flour, baking powder, baking soda and salt. Fold in the oats and baking chips.
Using a spoon, drop the cookie dough in 1 1/2 tablespoon portions onto the cookie sheets. Make sure there’s a little space between them, ‘cause they spread.
Bake for 10-11 minutes, until the edges are golden.
It’ll make almost 6 dozen if you don’t eat them all. At least I think it will.