#28. Oatmeal Raisin Cookies

These are an old fashion favorite that we also included in our holiday goodie baskets. In this recipe, I do use dark brown sugar instead of light brown sugar because I think the taste of the dark molasses in the dark brown sugar really enhances the cookie. I also use golden raisins instead of regular raisins, but you can use either or both really. To dress them up, I used a little bit of royal icing and red sugar sprinkles.
Ingredients:
2 1/2 cups all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter (softened)
1 1/2 cups firmly packed dark brown sugar
2 large eggs
4 tsp. vanilla extract
1 1/4 cups rolled oats
1 1/2 cups golden raisins
royal icing (optional)
sprinkles (optional)

Method:
Preheat oven to 350 degrees. Line your baking pan with foil or parchment paper.
In a large bowl, sift together the flour, baking soda and salt. Set aside.
In a mixing bowl using a handheld mixer or standing mixer with a paddle attachment, cream the butter and brown sugar until fluffy, about 3 minutes. Add the eggs in one at a time and the vanilla extract and mix until just blended. On low speed, slowly add in the flour mixture and mix until just blended. Then add in the oats and raisins and mix only until combined. Using a ice cream scoop, scoop cookies and place them 2 inches apart on your prepared baking pan. Bake 15-18 minutes or until just golden brown. Let cool. Once cooled, you can enjoy them as is or you can decorate them festively with royal icing and sprinkles.