Oatmeal Raisin Cookies

My oatmeal raisin cookies are the Quaker Oats Vanishing Oatmeal Raisin Cookies recipe except I cut the sugar and I use whole wheat flour in addition to white. No matter what you are baking, you can cut the flour with whole wheat flour to add some "whole grain goodness" to it. Then you needn't feel guilty about eating them for breakfast, for instance.

You'll need 2 mixing bowls, measuring spoons and cups, a big spoon, an electric mixer and a cookie sheet.

First:
3/4 cups whole wheat flour
3/4 cups white flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Combine these in one bowl, stir thoroughly with big spoon.

Next:
2 sticks room temp. butter
3/4 cup brown sugar
1/2 cup white sugar

Using electric mixer, "cream" these in second bowl. That just means mix them until they're smooth and creamy looking. Then add:
1 tsp. vanilla
2 eggs

Mix again with electric mixer. Now, add the flour mixture and mix again, with electric mixer. When all ingredients are combined and you have a nice, smooth and soft dough take the final step:

3 cups old fashioned oats
1 cup raisins

Add these to the dough and mix it up with the big spoon. You'll need some elbow grease for this one. Et voila! You are done, save for baking. To make the cookies, grab two table spoons or soup spoons and scoop some dough with one spoon and shape it with the other and plop it onto the cookie sheet. You ought to fit 12 cookies on a sheet. Another idea is to spoon the dough into a gallon freezer bag, refrigerate for about 10 minutes, then, while in the bag, shape into a roll. Remove the roll from the bag and cut the cookies with a knife. This dough can be frozen in this manner, too, and then you can just bake off a few whenever you need them.

OK, so, bake them until you smell cookies and then add about 2 minutes, until they are golden brown. This will take anywhere from 12-20 minutes, depending on your oven. Every oven varies.

Feeling a little crazy? Add 1 cup of chocolate chips to the recipe for an extra special treat!