I grew up in a house where bread and cookies were homemade. Every week my mother would make homemade white bread and cookies for our lunches and dinners. There were always cookies in the cookie jar. And believe it or not I would ask my mom if we could buy Oreos or Chips Ahoy almost every Saturday when we would go to the store. But my mother would always say, ” Absolutely Not”.
One of my favorites was my moms Oatmeal Raisin Cookies. They were so soft and chewy and I couldn’t get enough of them. The only thing I have done to my mom’s recipe was add just a dash of fresh ground nutmeg. I usually get 4 dozen cookies out of this recipe. I use my Pampered Chef medium scoop.
A plate of cookies and a glass of iced-cold milk. YUM!!
I have added one Variation and I know some of you will think it is crazy, but once you try it you will be hooked. The add-in : BACON. It makes it a breakfast-on -the- go cookie!
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- dash of fresh ground nutmeg
- 1/2 teaspoon salt (optional)
- 3 cups oatmeal, old-fashioned, uncooked
- 1 heaping cup raisins
Heat oven to 350°F. In a large bowl sift together flour, baking soda, cinnamon, fresh ground nutmeg, and salt. Set aside. In a separate large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs one at a time and beat well. Add vanilla. Add flour mixture a little at a time until fully combined. Fold in oats and raisins, mix well.
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.
6 slices of bacon, cooked crisp and crumbled in chunks. Add with the oats and raisins.