Tuesday, July 21, 2009

C is for Cookie, that's Good Enough for Me

Editor's Note (haha, "Editor"): I can attest that these cookies are yummy, particularly because I had no less than 15 of them. Also, thanks to Matt for indulging me and (grudgingly) posting this entry. ~Kathryn

It's that time again, the time for me to be coerced into writing a blog entry. I'll start with a definition, as most uninspired writings and speeches seem to. Dictionary.com defines a cookie as:

a small cake made from stiff, sweet dough rolled and sliced or dropped by spoonfuls on a large, flat pan (cookie sheet) and baked.

So, these cookie things sound pretty delicious don't they? But how could one possibly learn how to make such a delightful treat? Where could one possibly find such a yummy snack? Ok, believe it or not, you can find a multitude of them in the grocery store next to the crackers, but that would be too easy. Lucky for you, I happen to be premiering a recipe for home grown Oatmeal Cookies I tested out last night. Actually I'm still "testing out" the remainder of the batch right now. Ok, it seems AllRecipies.com has the same recipe up on their site, but hopefully I can add some extra insight to make the write-up worthwhile.

Anyways, here it goes.

Incredible Edible Oatmeal Cookies

  • 1 cup butter, softened
  • 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 salt
  • 3 cups rolled oats
  • 1 1/2 cup raisins


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream together the butter, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, and salt; stir into the sugar mixture. Stir in the oats and raisins. For an extra exciting stirring experience, I recommend switching between clockwise and counterclockwise, or figure eight pattern for bakers who are more advanced, or anti-clockwise for the bakers more British.
  3. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  4. Bake 9 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.


  1. Wow, those look good!
    I'm definately going to try them. Especially seeing as it's winter here in South Africa at the moment, I need any excuse to use my oven or stove to eat up my modest flat :)

  2. Belinda,

    I would even add a slight touch of nutmeg or even cloves to make these spicey and fall-like (and perfect for you since it's winter there!).

    Sadly, we are out of the cookies - gone in 3 days. (We couldn't control ourselves.)

    What is winter in South Africa like?