Two Handed Oatmeal Raisin Cookies

I have a confession…I am really not that great of a cook. I just like everyone else learned from trial and error. I’ll admit I’m a lot better now than I was when I was a child. However, when my husband asked for oatmeal raisin cookies a few months ago I panicked. Oatmeal cookies are not something I normally want to bake. Anytime I’ve tried them in the past they’ve been an utter failure.

Let me take you back and start from the beginning. When I was in the fifth or sixth grade, I made peanut butter oatmeal raisin cookies for my Pipa. They were supposed to be a father’s day gift, because I also made some for my dad. While most people would think that’s a great memory, or something sweet. Let me tell you… those were the worst cookies I ever ate in my life! They were salty, and pretty much flavorless.

Pipa, being the man he was ate everyone of those dang cookies. He made me think they were the best thing since sliced bread. He smiled and told me how amazing they were. They weren’t though… I still gag thinking of those cookies. Fast forward 20 years, and I have best recipe now. These oatmeal raisin cookies should be called vanishing, but instead I like to call them two handed oatmeal raisin cookies. Anyone that tries them wants a cookie for each hand.

You can make these cookies with ingredients that you probably already have on hand. They are relatively easy, and no one will be guilt eating them. Instead, they will be wanting the recipe. Here is how to make two handed oatmeal raisin cookies.

Here are the ingredients you will need:

• 1/2 cups (1 stick) plus 6 tablespoons butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 Eggs
• 1 Tsp vanilla
• 1-1/2 cup all-purpose flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon(s) ground cinnamon
• 1/2 Teaspoon salt (If your butter is salted leave this out.)
• 3 cups quick or old fashioned, uncooked)
• 1 cup raisins

INSTRUCTIONS:

1. Preheat oven to 350°F. 
2. In a large bowl, beat butter and sugar on medium speed of electric mixer until creamy.
3.  Add eggs and vanilla; beat well. 
4. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. 
5. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.