School is starting soon. Sorry…I didn’t mean to mention it, but we can’t go on ignoring the fact that summer is slowly coming to an end. I didn’t need to look at a calander, this is something one can sense.
The Cicadas are getting louder (or are they locust?)
Football two a days have begun.
Cross country runners are out in hoards.
The local college traffic is increasing.
Its darker when I go to work at night.
My craving for fall foods is increasing.
And school supplies are on sale.
I loved getting new school supplies, but then again I kinda looked forward to each new school year. September represented a new year more so than January ever did. Even to this day – 4 years out of school – I get excited around this time of year. Its the prospect of a fresh start and new challenges. Plus, did I mention school supplies?
I have this urge to run out and buy new pens, paper, and folders.
Does anyone have a kid that I can borrow to take school supply shopping?
My niece is starting school this year. I am excited for her. Not just because she gets to buy school supplies and finally learns what paste is … do they still use paste? But, because this is when some of your life long friendships are established. At least this is true for me. I have friends that sat beside me in Mrs. Leathermen’s kindergarten class while I stapled my finger to a leprechaun on St. Patrick’s Day who also, 17 years later, graduated along side me from college. I truly cherish these relationships. I hope Allie, not only finds her love for learning new things, but begins friendships that stand the test of time. This is my hope for every child starting school in the coming weeks.
One of these friends, well his favorite cookie is this here oatmeal raisin cookie.
This is not a fat and cakey oatmeal raisin cookie, quite the opposite. It is thin and chewy. Very chewy … well unless you overbake them and then you have crispy cookies … which, there are those that like crispy too, weirdos. 🙂
Lets get scooping!
Oatmeal Raisin Cookies
about 3 dozen
Prep Time: 1 hour +
1 + 1/2 Cups Raisins
1 tsp Vanilla Extract
1 Cup Butter ( 2 sticks) – room temperature
1 Cup Sugar
1 Cup Brown Sugar
2 + 1/2 Cups All- Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
2 tsp Ground Cinnamon
2 Cups Old Fashioned Rolled Oats
Preheat oven to 350°F
In a small bowl, whisk together eggs and vanilla. Stir in the raisins. Cover, place in fridge, and let sit for 1 hour. DO NOT SKIP THIS STEP!
Cream together butter and both sugars in a large mixing bowl.
In another bowl, sift/mix together the flour, baking soda, baking powder, salt, and cinnamon.
To the butter and sugar, slowly mix in the dry ingredients. Once well incorporated, add the egg mixture. Stir in the oats.
Scoop out onto cookie sheets ( line with parchment if you have it) and bake in preheated oven for 8 to 12 minutes, or until the edges are just turning golden brown. DO NOT OVERBAKE! Remove from oven and let sit on cookie sheet for about 5 to 8 minutes before transferring to cooling rack. ( I like to bake with 2 cookies sheets, one in the oven while the other is cooling…)
Store in air tight container. These can be frozen in a Zip-Lock bag and stored for several months. They are actually very good straight from the freezer, chewier!
These are also very good, slathered with peanut butter.
I hope you enjoy!
Chris…call if you have any questions 🙂