The calendar says that it’s supposed to be spring, but here in Iowa you really don’t know from one day to the next if you need a snowblower or a lawnmower. A few days ago it was close to 70 degrees, and this morning we had both sleet and snow with temperatures hovering around freezing. The old saying is true I guess – What’s the weather like in Iowa? Wait 5 minutes and find out because it will change.
Since it was a cold and blustery day, I decided to warm up the place by baking cookies. I like a lot of different types of cookies, and both chocolate chip cookies and oatmeal raisin cookies are favorites. Since I like both and didn’t want to decide, I combined them all together into one cookie. These taste great and don’t last long, so if you’re wanting any for an event or function, feel free to double the recipe. That way when your kids (or you!) decide to munch on a few straight out of the oven, you’ll still have some left to take and share.
Oatmeal Raisin Chocolate Chip Cookies
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cup old-fashioned rolled oats
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup packed brown sugar (either light or dark – your choice)
1/4 cup sugar
1 large egg
1/2 teaspoon good vanilla
3/4 cup raisins
1/4 cup chocolate chips (semisweet, milk chocolate, dark chocolate – your choice)
Combine the first six ingredients together in a medium bowl. Set aside.
In a mixing bowl, cream together the softened butter, brown sugar and granulated sugar until light and fluffy, scraping to ensure everything mixes completely. Add the egg and the vanilla, and mix until thoroughly combined.
Gradually add the dry ingredients, and mix until the dough comes together. Fold in the raisins and the chocolate chips.
Cover the bowl with plastic wrap, and chill the dough for about 30 minutes.
Scoop cookie dough by tablespoonfuls onto a cookie sheet lined with parchment paper, spacing the cookies about an inch apart. Bake at 350 degrees Fahrenheit for 10 to 12 minutes. Cool for a few minutes on the pan before transferring to a wire rack to cool completely.
Yield: About 2 dozen cookies.