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

Directions

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.