Bite into Something Delicious
From SharonLedwith
Cookiesare high up on my family’s snack list. Heck, some would consider them abreakfast. These oatmeal cookies can be served as both. They are so easy tomake, and you can use only chocolate chips, raisins, or leave out both if youprefer. Make the combo your own.
DidI mention these tasty morsels possess soft centers, crispy edges, and amind-boggling chewy texture? Well, I just did. Wink. Face it. These cookies area family favorite for a reason, and now they can be your family’s favorite, ifyou dare to wander into the uncharted territory of baking from scratch.
With aprep time of 15 minutes, chill time of 1 hour, and cook time of 10 minutes,they’re the perfect cookies for impromptu bake sales for your kids. Eat themeither warm and fresh or prepare these treats in advance for family gatheringsor a much-needed dessert when someone pops by unexpectedly. You’ll be glad youdid.
Thumbs up OatmealRaisin Chocolate Chip Cookies
1 cup all-purposeflour, leveled½ tsp baking soda½ cup unsaltedbutter, at room temperature¼ cup granulatedsugar½ cup packed lightor dark brown sugar1 large egg1½ tsp vanillaextract1¼ cupsold-fashioned rolled oats½ cup semi-sweetchocolate chips½ cup raisins
Combine the flour,baking soda, and salt in a medium size bowl. Set aside.
Cream butter,sugar, and brown sugar in a large bowl, using an electric mixer fitted with apaddle or whisk attachment on medium-high speed for 2-3 minutes.
Add egg andvanilla. Mix until creamy and well combined, about 1 minute.
Blend in flourmixture and mix on low speed just until incorporated, about 30-60 seconds. Stirin the oats until combined.
Then add thechocolate chips and raisins and mix until well distributed. Cover and chillfor 1 hour.
Preheat oven to350°F (175°C).
Line two bakingsheets with parchment paper and set aside.
Scoop 16 equal-sized balls (about 2tablespoons/45g) of cookie dough, roll into even balls, and place 6-8 cookies,about 3 inches (7.5 cm) apart, on each prepared baking sheet. Flatten slightlywith your fingers. Bake one sheet at a time for 10-12 minutes or until edges ofthe cookies are set and lightly browned, and the centers look under-baked,pale, puffy, and dry.
Remove baking sheet from the oven and let cookiescool on the sheet for about 5 minutes, or until firm enough to move. Transfer themto a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 3 days or freeze for up to 3months.
While you’re waiting for the cookie doughto chill, pop on the kettle or turn on the coffee pot and settle into yourfavorite chair with one of my books. May I suggest a nostalgic visit to mysterious Fairy Falls or perhaps go back in time with The Last Timekeepers? Just remember to keep somecookies for yourself. After all, you deserve a break from the craziness of theworld.
SharonLedwith is the author of the middle-grade/young adult time travel adventureseries, THE LAST TIMEKEEPERS, and the award-winning teen psychic mysteryseries, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading,researching, or revising, she enjoys anything arcane, ancient mysteries, andsingle malt scotch. Sharon lives a serene, yet busy life in a southern touristregion of Ontario, Canada, with her spoiled hubby, and a moody calico cat.
Learn moreabout Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZONAUTHORpage for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.
BONUS: Download the free PDF short story TheTerrible, Mighty Crystal HERE
