This week, I’m making about 200 cookies to go into goodie bags for 80+ soldiers who are deploying from my husband’s unit. I know… that’s a big commitment, but with my husband not deploying and being surrounded by people who are suffering from another deployment, I felt like I had to do something for them… and what do I do? I bake!
This cookie recipe comes from my online friend, and fellow Army wife stationed here in Germany, Ann Marie. Ann Marie runs the blog Household 6 Diva, which I read all the time. In her blog, she chronicles her life as an Army wife and everything that goes along with it. Go check out her blog, it’s great! And thanks Ann Marie for the recipe! It’s fantastic!
Oatmeal Raisin Cookies
I doubled the recipe and got 96 1 1/2in cookies
16Tbsp or 1lb butter, softened (OH YEAH)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
3 cups quaker oats – quick or old fashioned, uncooked (I used 1 Minute Quick oats)
1 cup raisins (I used an additional 1 cup of chocolate chips)
- Preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
- Cream the butter and sugars together until light and fluffy.
- Add the eggs, one at a time, and mix until incorporated. Add the vanilla. Turn mixer to high and mix for 2 minutes.
- In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
- In two parts, add the flour and mix until combined.
- Add the oats and mix until incorporated. Your mixer might not like this, but it’s easier than doing it by hand.
- Fold in the raisins and chocolate chips (if you’re adding them like I did).
- Scoop 1 inch balls of dough onto the cookie sheet. (If you want bigger cookies, go for it, but I needed to stretch this recipe so I made mine on the smaller side.)
- Bake 12-14 minutes or until the tops and edges begin to brown.
- Cool on pan for 1 minute before removing to wire rack to cool completely.
- Eat one warm… it’s SO GOOD!