Sometimes my best laid plans just don't work. I had planned to do more blogging on homeschooling this month, which I haven't been able to do. Instead, I have been trying to make sure we have food on the table, clean underwear in the drawer, and lessons for the kids. Life just gets like that sometimes. Well, to let you all know that I haven't forgotten about you, I thought I'd post something fun and quick. I hope to be able to do some writing this weekend. Until then, I realized I haven't shared my oatmeal raisin cookie recipe here yet. I've had this one since I was in college. I remember baking these with my girlfriends for our small group meetings. Yes, it's been around that long. I have since baked them with my preschool students and of course, shared with my own kids. The recipe card is faded, with lots of notes all over it. So you can say it has been tried and true. What we love about it is that they are soft and chewy, not dry like some oatmeal cookies. Hope you enjoy them too!
1 ¼ cup all-purpose flour
1 tsp. baking soda
1 cup butter, softened
¾ cup packed light brown sugar
1 small package instant vanilla pudding
3 ½ cups quick-cooking oats
1 cup raisins
Mix flour and baking soda. Combine butter, brown sugar, pudding mix in a mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. Batter will be stiff. Drop onto rounded measured teaspoonfuls onto ungreased baking sheets about 2” apart. Bake at 375 for 10-12 minutes. Makes about 5 dozen cookies.
The nice thing about these cookies is that you can also freeze them. All I do is line a pan with waxed paper then put the raw cookie dough on it. I put 2 dozen in the freezer in this batch and then baked the rest. (This is so we don't eat 5 dozen cookies at once!) When the cookies were done freezing--I left them in the freezer for an hour but it can take less time--I took the frozen dough balls out and put them in a heavy-duty freezer bag, marked with the type of cookie, the baking temperature and the baking time.
With these in the freezer, I can then make a batch of fresh cookies, usually a dozen at a time for our family, and enjoy! You can bake them straight from the freezer, but add a few extra minutes to the baking time. I do notice that they do seem a little smaller, probably because they start out frozen. Or you can set them on baking sheets, let them thaw, and bake as directed.
Here's a copy of the recipe in PDF form! Oatmeal Raisin Cookies