With the holidays the Secret Recipe Club takes a break the last two Mondays of December and first two Mondays of January. But that didn’t stop 60 of us from partaking in a virtual cookie swap – SRC style. That means we kept to our “secret santa” style assignments but mixed up the groups and limited recipe selection to cookies only! As luck of the draw would have it, I was assigned a blog I’ve already had for a normal SRC reveal day – The More Than Occasional Baker.
During my August post we were busy with just having moved from Florida to Ohio and I followed her tutorial for homemade vanilla extract. And now I get to put it to use! (I mean, I’ve been using it, it’s already half gone!) But I get to use it in one of her recipes!
As can be expected from the more than occasional baker Ros, there were plenty of cookie recipes to pick from. Her Double Chocolate Cookies look addicting and her Leftover Frosting Cookies intriguing. I ultimately decided to go with her Oat and Cranberry Cookies. (I did substitute raisins as that’s what I had in the pantry.)
I had to convert the ingredient list and grew nervous when the mixture I was looking at in my stand mixer resembled granola. I frantically looked back over the recipe and realized I forgot the eggs! I don’t recommend adding eggs last, but luckily the cookies still turned out! I got 3 dozen large cookies from this recipe.
Oatmeal Raisin Cookies
- 2 sticks butter, softened
- 3/4 C brown sugar
- 1/3 C sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 C flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 C old fashioned oats
- 1 C raisins
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, beat butter with both sugars. When fluffy, add eggs one at at time until incorporated.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt. Add to wet ingredients in two batches, mixing until combined.
- Mix in the oats and raisins.
- Spoon dough onto parchment paper lined cookie sheets. (Because of my egg mishap I had to press the dough together with my hands before placing on cookie sheet.) Bake 15 minutes, until golden. Let cool on cookie sheet 5 minutes before removing to a cooling rack.
*This recipe is adapted from Ros at http://themorethanoccasionalbaker.blogspot.com/2011/11/oat-and-cranberry-cookie.html *