Oct 10, 2013

Outrageous Oatmeal Cookies Make Homework Way Better

Autumn is my MOST favorite season. I love the crisp air, the crunchy leaves, the first fires in the fireplace, and the increase in baking that I always find myself doing this time of year.

I also just got a brand spankin’ new oven, so this fall I’m a bit baking obsessed.

So today I’m sharing with you the cookie my kids and husband have said might just be the best  treats I’ve ever made. It’s not an original recipe.  I actually picked up this Outrageous Oatmeal cookie card at a local Starbucks a couple years ago.  This fall was the first I’ve made them, and now I’ve made three batches in 2 weeks.

Here’s the simple instructions:

  • 1 ½ old fashioned rolled oats
  • ½ C flour
  • ¼ C dark raisins
  • ¼ C golden raisins
  • ¼ dried cranberries
  • ¼ tsp baking powder
  • ¼ baking soda
  • ½ tsp salt
  • 6 Tbsp unsalted butter (room temp)
  • ½ packed brown sugar
  • ¼ C granulated sugar
  • 1 large egg
  •  1/2 tsp cinnamon
  • 1 tsp vanilla extract

Preheat oven to 350 degrees

Blend together oats, flour, raisins, cranberries, baking powder, baking soda, and salt, set aside. Beat butter and sugars until light and fluffy. Add egg, cinnamon and vanilla; beat until combined. Gradually add oat mixture; beat until combined.

Drop dough by rounded tablespoons, 2 inches apart.  I use a silpat baking mat and SWEAR by them for evenly baked cookies.


Bake til golden brown but still soft.  About 12 minutes.

Cool 5 minutes and transfer to wire racks til completely cool.


Then TRY and get your kids to keep from eating these bad boys for breakfast, lunch, and dinner.

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