Oatmeal Raisin Cookies

I can't believe that it's been more than a month since I posted last... this year really seems to be running by at top speed. The work meeting that kept me away from the kids for a week (that I had referred to in my previous post), went on quite well and the family managed just fine by themselves. We have had a rather extended winter this year and even had some snow during the last week of March. It was the wet kind of snow and so, it clung beautifully to the bare branches and was such a pretty sight to look at.... Here is a picture that shows how lovely it was.

This post has been long overdue. I first made these very tasty oatmeal cookies to gift a few families during the Christmas holidays and since then have made several batches of these. They are easy to whip up and the whole family loved them. You can also freeze the dough and bake as and when  needed. I got this awesome recipe from the smitten kitchen blog.

OATMEAL RAISIN COOKIES (makes about 2 dozen)

Ingredients:

Butter - 1 stick / 1/2 cup (115 gms), softened
Light brown sugar - 2/3 cup, packed

Egg - 1 large
Vanilla extract - 1/2 tsp
All purpose flour - 3/4 cup
Baking soda - 1/2 tsp
Cinnamon - 1/4 tsp
Salt - 1/4 tsp
Rolled Oats - 1.5 cups
Raisins - 3/4 cup
Walnuts - 1/2 cup, chopped (optional)

Method:
 1) In a large bowl, cream together the butter and brown sugar. Then add egg and vanilla and beat till smooth.
2) In a separate bowl, whisk together, the flour, baking soda, cinnamon and salt.
3) Stir this flour mixture into the butter-sugar mixture. 
4) Stir in the rolled oats, raisins and chopped walnuts.
5) Chill the dough in the fridge for about 30 minutes or so. You can also freeze the dough at this stage, to thaw and bake later.
6) Preheat oven to 350F, when ready to bake.
7) Drop tablespoon of cookie dough on a baking sheet lined with parchment paper or foil (no need to grease). Place cookies about 2 inches apart.
8) Bake for 10 to 12 minutes or until golden at the edges. Remove and let them sit on the baking sheet for 5 minutes before transferring them to cool. You get deliciously chewy cookies.