Cookies

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 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