Christmas Cookie #15: Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are Jason's favorites.

Personally, I don't care for raisins - and since I'm going for the Wife of the Decade award, I just never made them. So, Jason would just get them every so often if we were out somewhere.

A couple of weeks ago, I finally made my first batch of Oatmeal Raisin Cookies. And, you know what? I liked them. Even with the raisins. I realized that it wasn't so much the raisins, but the combination of the raisins and the "spice" flavor in so many Oatmeal Raisin Cookies that I didn't like.

This recipe doesn't use spices. It's a buttery, rich, soft oatmeal cookie. With raisins.

Happy husband. Happy wife.

And, Happy Anniversary to us. Today we are celebrating seven belly-laughing, stork-arriving, ship-cruising, pizza-grilling, state-moving, toddler-chasing years of marital bliss together!

Our lesson: We are so thankful for Daddy!

Oatmeal Raisin Cookies
slightly adapted from allrecipes.com...

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick cooking oats
1 cup raisins

Preheat the oven to 325 degrees.

In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and and raisins until just blended.

Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.

Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.