I’m participating in the Two Little Chefettes December Monthly Challenge. Each month they choose an ingredient that has to be part of your recipe in order to submit it. This month the ingredient is CINNAMON, which is a personal favorite spice of mine! Already this month I have made several dishes that have included cinnamon including Sweet and Savory Almonds, Butternut Squash Risotto, and Brandied Apple Butter (which is Wife Meets Life’s recipe so would not qualify). However, for this month’s challenge they also added a twist to the rules. The recipe has to be for something sweet! Means that I can’t include the above, but cinnamon and sweet — I think I can come up with a few submissions! 🙂
I thought I would start with my husband’s favorite cookie, which is Oatmeal Raisin. They always make the list as part of the baking that I do for the holidays.
As a side note, I am also pleased to report that this is my 200th post! 🙂
Oatmeal Raisin Cookies
2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter
1/2 cup shortening
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp kosher salt
3 cup old-fashioned oats
1 cup flour
1 cup raisins
Preheat oven to 375 degrees.
Combine oats, flour, and raisins in a bowl. Mix together and set aside.
Beat all other ingredients together in a large bowl.
Stir (don’t use the mixer) in the oats mixture.
Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet (about 2 inches apart).
Bake for 10 minutes, or until light brown.
Let sit on cookie sheet for about 10 minutes before removing to a wire cooling rack. This is very important. When the cookies get out of the oven they will still be very soft. If you transfer them immediately you will end up with crumbles for cookies.