Thursday, July 19, 2012

Oatmeal Raisin Cookies

AKA...John's favorite cookie.

Last week, John was in Kentucky for the Appalachia Service Project with our parish. With an 8 or 9 hour drive from Chicago, I knew they would need some treats. Sure, they already had two passenger vans worth of snacks, but there's always room for something made with love :) 

Plus, I have a little history of baking these cookies for John. While dating in college, he went on the March for Life with a group from SLU. Not one to pass up an opportunity to bake, and show my affection, I sent a batch of cookies with him to Washington, DC.

Which is one of my not-so-secret secrets to a happy relationship: Small, unexpected gestures to show your love for the other person.

Be that surprising them by baking their favorite cookies. Picking up a 6-pack of their favorite hard to find beer. Or just making dinner and cleaning up the dishes so he or she can relax after a long day.

Oatmeal Raisin Cookies
From a package of Sun-Maid raisins

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon cinnamon (or a little more if you're like me)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups quick or old fashioned oats
1 cup raisins

Preheat oven to 350*.

Beat butter, brown sugar, granulated sugar, milk, egg and vanilla until light and fluffy.

Stir together flour, cinnamon, baking soda and salt. Use a whisk to make sure they're combined properly.

Add the flour mixture to the butter mixture and mix well.

Stir in oats and raisins. Drop by tablespoonfuls onto greased cookie sheets. I like to line mine with parchment paper for easy clean up.

Bake 12 to 15 minutes, until golden at the edges but still a little undercooked-looking on top.

Remove from cookie sheets and cool on wire racks.
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