Oatmeal Raisin Cookies

Well, I haven't been baking much, but these cookies gave me an excuse to play with Minnie. This recipe is for the thick, chewy oatmeal raisin cookie that I like (very different from my awesome Dunking Platters). They are not too sweet, which is a nice change after two months of holiday eating. These cookies come from Deb at the Smitten Kitchen and you can find her original post here. Give them a try when you're wanting a not-too-sweet treat.

Thick, Chewy Oatmeal Raisin Cookies

1 cup of butter - softened (two sticks)
1 1/3 cups of brown sugar - packed
2 eggs
1 tsp vanilla extract (oh, please, why do recipes always say 1 teaspoon - I always use more!)
1 1/2 cups of all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 teaspoon salt
3 cups oats
1 1/2 cups raisins
1 cup chopped walnuts (um, I left these out, as always!)

Preheat oven to 350 degrees.

In a large bowl, cream together butter, brown sugar, eggs, and vanilla.

In separate bowl, whisk together flour, baking soda, cinnamon, and salt. Combine with butter mixture, then add oats, raisins, and nuts (if you're using them!).

Deb said to put them on parchment paper, but I just used my Pampered Chef scooper and put them on an ungreased cookie sheet. Bake for 12 minutes or until bottom looks golden and the tops look not quite done. Leave on the cookie sheet for five minutes before transferring to cooling rack.

These are such a nice change from the super sweet baked goods we seem to eat from November to Valentine's Day. Give them a try.

These are not your typical Oatmeal Raisin Cookies...

Last night I made Dunking Platters , a recipe I got from my mom years and years ago...she made them when I was a child, so I have no idea where the recipe came from. They are ostensibly Oatmeal Raisin cookies, but I've never had Oatmeal Raisin cookies like these anywhere else. If you've ever had Laceys, they have a texture similar to those, but without the chocolate bottoms. They are not the thick, chewy cookies I think of when I picture an Oatmeal Raisin cookie. They are almost toffee-like. Now that I've completely confused you, check out the recipe below. All I can say is that these are really good!

Dunking Platters (Oatmeal Raisin Cookies)

Blend together:
1 cup butter melted
1 cup white sugar
1 cup brown sugar (firmly packed)
2 eggs
2 tsp vanilla
1 cup oats
1 cup cornflakes (measure, then crush)
2 cups raisins

In separate bowl, combine:

2 cups flour
1 tsp baking soda
1 tsp baking powder

Add flour mixture to wet mixture and mix well.

Drop walnut-sized balls (I used my Pampered Chef scooper) onto ungreased cookie sheet, leaving plenty of space as these really spread. Bake at 350 degrees for approximately 11-12 minutes, until edges turn golden brown. Let cool for 5 minutes before removing from cookie sheet. Makes about 36... [I suspect this recipe originally had nuts, but my mom was of the anti-nut persuasion and, being anti-nut myself, they aren't on my copy of the recipe and I don't have any idea what they would have been, or how much was called for. If you desperately want nuts, I'd wing it!]

Let me know if you try them...