Foodie Friday ~ Spicy Oatmeal Raisin Cookies

Oatmealcookies

1/2 cup butter, softened

1/2 cup butter flavored shortening

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

3 cups rolled oats

1 cup raisins

 

Preheat oven to 350 degrees.

In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto un-greased cookie sheets.

Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!

Tuesday Tots ~ Teeny Tiny Oatmeal Raisin Cookies

Oatmelacookies

6 Tbs. soft butter

1/3 cup packed light brown sugar

2 tsp. light corn syrup or golden syrup

1 tsp. pure vanilla extract

1/3 cup all-purpose flour

¼ tsp. baking soda

Pinch of salt (omit for babies under one year of age)

1 cup rolled oats

1/3 cup dark raisins, cut in half

1. Preheat the oven to 350°F.

2. Beat the butter, sugar, and corn syrup or golden syrup together with a fork until pale and fluffy, then beat in the vanilla. Fold in the flour, baking soda, salt, and oats, followed by the halved raisins. Form into about 18 small balls and arrange on baking sheets.

3. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the time. Let cool on the sheets for a few minutes before transferring to a wire rack. The cookies will crisp up as they cool.