According to some, there are bakers and there are cooks.
I don't really believe you are just one or the other. But if there is a spectrum, I skew a bit more toward the baking end of things.
Baking is an orderly, rules-oriented, specific process. Hold tight and hold true to the specifics and you'll have a beautiful result. No tinkering required. I appreciate that.
Sometimes you need a new version of an old classic. This came straight off the Quaker oats lid.
1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick or old fashioned, uncooked oats
1 cup raisins*
*I'm still working through a big pack of golden raisins, so these are "blonde" raisin cookies.
Heat oven to 350 degrees.
In a large bowl, beat butter and sugars on medium speed until creamy. Then add eggs and vanilla and beat well.
Add combined flour, baking soda, salt and cinnamon and mix well.
Add oats and raisins. Fold them in.
(This was at the start of the folding process.)
Drop dough by rounded tablespoons onto ungreased cookie sheets.
(I love my new cookie dough scoop.)
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheet and then move to a cooling rack.
Makes about 4 dozen cookies
Side note: You can also bake this same recipe in a 13x9 pan for oatmeal raisin cookie bars.
I have to assume that Quaker calls these cookies vanishing because they are so darn delicious.
It was a horrible idea for me to bake these all alone in my house. I had devoured three before I was able to regain my composure and put them away.
The only cooking note is that it took more like 15 minutes for these little guys to finish at 350 degrees. And next time I'll add a few chocolate chips.
There was nothing fancy about this recipe, and I like that. Just simple little cookies. Enjoy!