Since I haven't taken my package design pictures just yet that are high quality, I decided to give you a little something to snack on until I get around to those better pictures (for both of you reading this, I've got some baked already you're welcome to have some).
While I love cooking and making up recipes, I am not all that great at baking...I once made cookies that bounced (I was also in elementary school at the time, but I fear I will never live it down). I've got two super-easy, delicious homemade desserts that require baking but that do not bounce.
My Signature Oatmeal Raisin Cookies:
1 c. Margarine or butter, softened
1 c. Sugar
1 c. brown sugar, tightly packed
2 eggs
1 tsp vanilla
2 c. all purpose flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 1/2 c. quick cooking oats
1 1/2 c. old fashioned oats
1 c. raisins
* optional to add in chocolate chips also or instead of raisins
The secret to this recipe is the two different types of oats. It makes a better, less cake-like texture for the cookies. They are still soft, but not floppy!
Preheat over to 375degrees. Cream butter and sugars until smooth; beat in eggs and vanilla. In a separate bowl, combine and blend thoroughly flour, cinnamon, baking soda, and salt; beat into creamed mixture. Stir in oatmeal and raisins/chocolate chips. Drop by rounded teaspoon fulls onto greased baking sheets. Bake for 12 to 14 min. Makes 6 dozen delicious cookies.
3 comments:
this oven has preheated long enough...
seriously, why did your cookies bounce? as i recall, they were bright yellow.
They were supposed to be lady fingers. I don't remember them being yellow, but I do know the bouncing had something to do with separating the whites and yolks and then combining them in the mixture without whipping the whites.
these were amazing!!!!!!!!!!!!!!!!!!!!
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