Yes, you must say that just like Cookie Monster from Sesame Street!  It's just more fun that way.  ;o)  I am a fan of anything sweet.  In fact, it's a bit of a problem and now that the holiday time is rolling around I am finding the call of sweet things almost unbearable.  Recently I was rummaging through the pantry in an attempt to quiet the call of the sugary treats when I came across the tub of oatmeal.  I realized that I have not had any oatmeal cookies in ages.  I don't make cookies very often and I tend to lean toward Nestle Toll House chocolate chip pan cookies for the ease in cooking and the quick chocolate fix.  The last time I came across an oatmeal cookie it was in a box lunch served during a work meeting and the last thing you want to find for desert in your selection is anything other than something laced with chocolate.  Let's face it, work meetings through the lunch hour completely suck!  A little chocolate is the only thing that has kept me awake during those long meeting hours after filling my belly.  Also, those oatmeal cookies that come from different cookie companies like Christie Cookies and Mrs. Fields tend to be two buttery or sugary or something.  They never taste quite right to me and always seem a little over the top in one ingredient or another.  I just always prayed that a chocolate chip cookie would appear in my "long meeting boxed lunch" and then I dealt with whatever arrived....I guess it was better than the "cup of fruit" some places tried to pass off as dessert (Don't push your diet on me PLEASE!).

So, back to the original reason for this post.  I was trying to get something sweet in mah bell-lay and I came across the big tub of Quaker Old-Fashioned Oats that I keep in stock.  Inside the lid they always print a recipe for cookies and I decided this would be the day that I gave that recipe a shot.  Boy oh boy was it worth it!  I added my own flare and cooked them pan style rather than by the drop method (mainly because I don't have time with a 2 month old hanging around the place to drop tablespoonful after tablespoonful).  The basic recipe from the tub lid is below along with my additions. 

Vanishing Oatmeal Raisin Cookies

Ingredients
• 1/2  cup (1 stick) plus 6 tablespoons butter, softened
• 3/4  cup firmly packed brown sugar
• 1/2  cup granulated sugar
• 2  eggs
• 1  teaspoon vanilla
• 1-1/2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1/2  teaspoon salt (optional)
• 3  cups Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup raisins

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

As I noted above, I cooked them pan style and cut them into bars.  I also used mixed jumbo raisins from SunMaid, chocolate chips and pecan pieces.  They were chewy, crunchy, buttery and perfect with just the right amount of chocolate.  These cookies were a far cry from those crummy versions I have endured during those long work meetings and I would definitely recommend trying out this recipe.

So, what basic recipes have you all added your own crafty style to?

Kitsch Krafts