Everyone has a favorite. Chocolate chip cookies are usually number one in almost everyone’s answer. With or without nuts. It’s a big debate, though. Actually I don’t like nuts in cookies. So there’s my answer on the chocolate chip cookie question
But they aren’t my favorite. They’re good, yes, but my very favorite is oatmeal raisin. And amazingly enough, my best friend has the same favorite! What are the chances of that!
However, recently we’ve both changed our mind, just a little. Because last year when I was making Christmas cookies, of course I had to have my favorite kind included. I’d already mixed up the dough, and preheated the oven, but when I reached for my box of raisins, they weren’t there!
Now I almost always grab all my ingredients before I start mixing, but this time….well obviously I messed up.
So now what to do? I really didn’t want to do them with chocolate chips, and plain oatmeal cookies are still good, but I needed to have something else in them. Then I saw the package of Craisins. Well they’re similar to raisins, so what the heck?!
And I mixed those in. And baked the cookies.
And I tried them as soon as they were cool enough to eat! Absolutely delicious! Definitely a new favorite. Move over raisins! You’ve been replaced!
So if you want to try this new favorite, here’s the recipe for Oatmeal Craisin Cookies. Or, you can always buy a packaged mix and add the craisins like you would those boring raisins. Just don’t tell your secret!
- 2/3 cup butter, softened
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cup old fashioned oats
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 6 – 8 oz Craisins
Preheat over to 375 degrees. In medium bowl with an electric mixer beat butter and sugar together til light and fluffy. Add eggs, mixing well.
Combine oats, flour, baking soda and salt in a separate bowl. Gradually add to butter mixture, a little at a time, mixing well after each addition. Stir in Craisins. (And don’t eat any of them as you’re doing that; save them for the cookies!.)
Drop by rounded teaspoonfuls onto ungreased cookie sheets and bake 10-12 minutes til golden brown Remove to wire racks and cool. And then you can eat a few as soon as they’ve cooled down a bit. You don’t want to burn your mouth!
And if you want to be adventurous, throw in some white baking chips (about 2/3 cup) with those Craisins! They’re awesome as well!
And now…I need a cookie! Or three.
And by the way, did you know that oatmeal raisin/craisin cookies count as breakfast? At least they do in my book. After all it’s a combination of oatmeal and fruit. So……