Amazing Oatmeal Cookies

I make cakes far more often than cookies because the actual active time required in the kitchen is much less for an everyday cake. Cookies require patience, spooning and baking and cooling and refilling baking sheet after sheet. It gets a little tedious to me. But I was in a bit of a mood today and standing in the kitchen for a long hour doing repetitive work with delicious rewards sounded perfect. Also, it gave me a chance to grind flour. My mother invested in a mill and we get hard white or red wheat from Corn Farms locally. The flour is so fresh and fine, most people prefer the taste or don’t notice much difference in texture from all-purpose flour. It’s certainly a lot healthier and it makes all my baking seem a little bit more justified.

I’ve been waiting to make this recipe for some time and am so happy I remembered it today! These cookies are divine. I ate 6 while I was waiting for the other batches to bake! So then I had to go on a long walk with Aurelia to get some fresh air and workout with Jackie Warner to burn the rest. The result was a lifted mood, a full tummy, and sore quads. Cheaper and sweeter than therapy.

The Best Oatmeal Cookies
Adapted from Allrecipes

3 eggs, beaten
1 cup raisins
1 teaspoon almond extract
1 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
3/4 cup finely chopped pecans

In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour. (Don’t skip this step. It infused the flavors into one another, while plumping up the raisins beautifully.) Preheat oven to 350 degrees.

In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by the scoop onto an unprepared cookie sheet. I used a small Pampered Chef cookie scoop for these and it made 2-bite cookies. I highly recommend the scoops or anything similar. They make each cookie uniform in size and shape and make the whole process a lot quicker and cleaner than bothering with teaspoons. You may need to cook your cookies longer if you use a bigger scoop.

Bake for 7-8 minutes in the preheated oven, until the edges are golden but the centers still look doughy. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.


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