I wanted to make Oatmeal Raisin Cookies, however I ran out of raisins, so chocolate chips took their place. This recipe comes from the Joanne Fluke novels again. Her cookies are the best that I have ever made. They always come out perfect. I know everyone has their favorite kind of cookie, but I love mine to be soft and chewy.
The secret to getting perfectly golden round chewy discs every time-- melted butter, and a lot of it. These cookies aren't for the calorie conscious, I don't want to even to figure out how many sit-ups I must do to burn off a batch.
The point is: desserts are treats, to be eaten in moderation. It is perfectly fine to eat a sinful cookie or two every once in a while. If your going to eat a low-carb, no sugar, 1-1/2 calorie cookie then your missing the point of having a cookie.
Okay, my rant is over (Mother). The only thing I would change next time I make these is that the recipe didn't call for any spices. I like my oatmeal raisin cookies with a bit of cinnamon and all-spice. Another thing I might add to them is shredded apple and a cream cheese icing drizzle. Mrs. Fields has an oatmeal raisin cookie with those and it is delicious.
Wash your cookie down with a glass of milk, you will get extra calcium.
*Makes a little over 2 dozen cookies
1 cup melted butter (2 sticks)
2 cups white sugar
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking soda
2 large eggs
2 1/2 cups flour
1 cup raisins or chocolate chips
2 cups oatmeal
Preheat oven to 375 degrees.
Melt butter in a large microwave safe bowl. Add sugar and mix. Then add vanilla, salt, and baking soda.
Next stir in eggs. Add the flour then raisins and oatmeal.
Roll walnut sized dough balls and place on a greased baking sheet. Flatten slightly with the back of a spatula.
Bake for 6 minutes.--Don't worry if they are still a little doughy in the middle, they will cook more as they cool and as a result, be chewier longer. Cool on baking sheet for two minutes, then move to a wire rack to cool completely.
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