I’m fixing to make a batch of one of my husband’s favorite cookies, Oatmeal Raisin Cookies. The boy could eat about 12 at one setting. Sigh, I love that Cookie Monster.
We’re simply big on cookies in our house, whether it’s Christmas, Valentine’s Day, Easter, Thanksgiving, Halloween, Birthdays, March Madness, the Superbowl, a night our beloved St. Louis Cardinals are playing baseball, Survivor Thursday, or a nothing really going on but lets celebrate it with cookies Wednesday night like tonight – you can almost always find a plate of cookies in our kitchen.
These Oatmeal Raisin Cookies never disappoint.
OATMEAL RAISIN COOKIES RECIPE
3/4 cup butter (not margarine, please)
1-1/4 cups brown sugar
2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 cup oatmeal
1 cup golden raisins
1 cup black raisins
1 cup crushed walnuts
Mix butter and sugar together. Add the eggs and the dry ingredients. Add oatmeal, nuts, and chips. Drop by teaspoon on a greased, shiny cookie sheet. If your cookie sheet isn’t the shiny pan it once was, cover it with Reynold’s 100 % Recycled Aluminum Foil. The shininess helps the cookies to cook more evenly.
Bake at 400 degrees.
My mouth is watering….
Even with a great recipe (Which I believe the one above to be) and an outstanding cook (I know you are!), your cookies will only be as good as the cookie sheets you cook them on. The professional cookie pans you see below are incapable of producing a bad batch of cookies. For bakery-quality cookies each time, these are the cookie pans you need.
Chicago Metallic Set of 2 Professional Nonstick Cookie and Jelly Roll Pans