This is crazy for me, just crazy, but I am posting two dessert recipes in one week. We had dinner at my friend D's house last week (aka Carpool Mom), and I wanted to bring something sweet but not too sweet. So I stared at my pantry for a while until inspiration hit - oatmeal cookies with both raisins and craisins. This is essentially everyone's favorite oatmeal raisin cookie recipe, but with fewer oats and more raisins and cranberries. Delish! Serve these with a shot of milk at your next dinner party, and your friends (and children) will love you.Oatmeal Craisin Raisin Cookies
1/2 pound (2 sticks) butter, softened (Note - this ridiculously hot summer is good for something after all! If you didn't take your butter out of the fridge in time for it to come to room temperature, just stick it on your back patio in the sun while you get the rest of your ingredients organized. Works like a charm.)
1 1/4 cups brown sugar (light or dark, it doesn't matter, just remember to pack it firmly when you're measuring it)
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 1/2 cups oats (the old-fashioned kind, not instant or quick cooking)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup dried cranberries
1 cup raisins
Preheat oven to 350. Cream together butter and both sugars until light and fluffy. Add the eggs to the butter mixture, one at a time, and beat well after each one. Add the vanilla and beat well.
In a separate bowl, combine the flour, oats, baking soda, cinnamon, nutmeg, and salt. Stir to mix.
Add the butter mixture to the egg mixture and stir until just barely blended. Add the raisins and cranberries and stir gently. Scoop onto a cookie sheet lined with parchment paper. Bake for 14 minutes.
This recipe made roughly 2 dozen cookies. So yummy!
