Wednesday, March 17, 2010


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 cookies
Adapted from


  • 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)


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.




Jaime said...

uh oh! i guess i will now have to re-think my friendship with you since you are officially an organic-eating, non-milk drinking, cloth diaper wearing tree-hugger mommy!! haha!! maybe one of these days you will convert me. :) btw, i still have not tried one of your yummy lattes!! said...

Wish I could have one! They sound yummy! Yes feed my boys organic!!!