I think my blood pressure has doubled this week. So many things to do and not enough time! Today was supposed to be my easy day, but so far it hasn’t exactly worked out that way. I woke up bright and early to pop these delicious cookies in our new oven. Yes, new oven! So exciting! Except, it appears I am not smart enough to use this new oven. I couldn’t figure out how to turn the damn thing off. So, at 7am, I had my first nervous breakdown of the day. My better half was at work so he was no help. I consulted the owner’s manual (first time I’ve ever read one of those things), but sadly it was no help (now I remember why I never read those things). So, I resorted to tauntrum throwing and guess what – it magically turned off! Moral of the story – when all else fails, throw a good old fashioned tantrum. Thank God Saint Patrick’s Day is coming up this weekend. I hear green beer and potato skins are both excellent at lowering blood pressure.
- 1/2 cup (1 stick) butter, at room temperature
- 2/3 cup packed light brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 1/2 cups rolled oats
- 3/4 cup raisins
- 1/2 cup walnuts, chopped (optional)
1. In the bowl of a stand up mixer, cream together the butter, brown sugar, egg and vanilla until smooth.
2. In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir to combine, Stir in the oats, raisins and walnuts.
3. Chill the dough for at least one hour or overnight.
4. When ready to bake, preheat the oven to 350 degrees. Roll the dough into one inch balls and place on a baking sheet, about 2 inches apart. Flatten slightly with a spatula.
5. Bake for 10 to 12 minutes until golden at the edges but still gooey on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Source: Adapted from Smitten Kitchen