Okay, so this past weekend, I’ve been in the hunt for art books. Specifically for watercolor instructional books and for color theory books. Yeah I know, that art bug bit me again! I don’t know actually when, must be after I attended Googly Gooey‘s workshop a couple of weeks back or when I practiced doodling cakes, cookies, ice cream and all sorts of desserts afterwards or when I decided to try painting eyes in watercolor. I mean, help!!! I think, aside from baking, it’s becoming another obsession.
I am thinking of starting another blog dedicated to all things art, well… my journey on finding my own style because as you can see above, I still don’t have a clue about it. Plus, I need to practice, practice, practice!!! Oh well… that is another story… but right now, I have a special treat for you.
Oatmeal Raisin Cookies… ahhhh…. just typing it in gives me these warm, fuzzy, comforting feelings. Reminds me so much of how my Auntie Fely does it when I was younger.
Soft, moist and chewy, these Oatmeal Raisin Cookies are so easy to make, you can actually bake them everyday and have them as baon to the office, or snack (or who I am kidding? Okay, I am going to say it,) for breakfast of course!
We start by creaming together butter, brown sugar and the white sugar. Remember, when measuring brown sugar, it should be packed. That’s why in the picture below, you can still see the brown sugar formed from the tablespoon I used.
Add in the egg. Yup, just one egg.
Once done, add in the dry ingredients, flour (all purpose flour will do), baking powder and salt. Of course, before adding into the batter, sift or dry whisk together all the dry ingredients first.
Add in the vanilla and then fold in the oatmeal and raisins.
You can either roll the cookies into a ball but their will be messy. So what I did was get my scooper sized 1 tablespoon so I can have them in standard sizes. Or you can use your measuring soon too.
This batch will make 30 cookies. Bake them at 350F for about 10 minutes or until golden brown.
- 1/2 cup butter
- 6 tbsp white sugar
- 6 tbsp brown sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup oatmeal
- 1 cup raisins
- Cream butter and the two sugars together.
- Add in the egg
- In a separate bowl, mix in flour, baking soda and salt then add to the butte-sugar-egg mixture.
- Add in vanilla extract
- Fold in oatmeal and raisins
- Roll into small balls (1 teaspoon each) and bake 7 - 10 minutes or until golden brown