Well since the weather has been
FAR TO BLAH for outdoor photo shoots, I decided to bring the camera to the kitchen.
You know, so I could capture these beauties...
And these beauties...
(
By the way... those are raisins not a pile of bugs) I made some Organic Oatmeal Raisin Cookies
{Gasp} are
you really that "crunchy"???
Well, sometimes.... you know... when I want something yummy but not entirely sinful!
I know in a recent post I said I was not going to go down the organic eating path... but, I changed my mind ;)
Its actually been fun and refreshing, not a drag!
So I guess I am becoming
ONE OF THOSE PEOPLE.
You don't have to tell people we are friends, I wouldn't want you to be
associated with a
tree hugger :)Although, you just might like my cookies, especially with a latte ;)
The recipe is as follows. ( I used all organic products when possible,
but if your not into that, conventional products will work )
Seriously, the best Oatmeal raisin cookiesAdapted from simplyrecipes.com
Ingredients
- 1 cup ( 2 sticks) unsalted butter, softened,
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 2 large eggs, well beaten
- 1 Tbsp vanilla
- 3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
- 1 1/2 cups raisins
- 1/2 cup chopped walnuts (optional)
Method
1 Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.
2 In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.
3 Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins and nuts. Stir in oats.
4 Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
5 Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.
Makes about 2 dozen cookies.
Enjoy,
Courtney
