Hey guys-it’s me, Anna. I want to introduce you to someone-my dear friend Lindsey Renee, whose oatmeal raisin cookie recipe I snagged for YWAM Scotland Day a couple weeks ago. Since those cookies were do amazing, I figured you all should know about them. So I invited Lindsey to do just that! Enjoy-this beautiful lady is a joy and a delight.
Lindsey & I in Edinburgh, in the rain. 🙂
If you knew Anna Rae like I do, you would be just as excited as I am to be a guest blogger on her mouth watering website of culinary adventures. My name is Lindsey and I have the privilege of living with this passionate food loving friend whom without a doubt makes the best Bailey’s Irish Cream Cupcakes EVER and will forever have my heart and stomach when it comes to food. Anna asked if I would be willing to share an original cookie recipe with you that once made and smelled from a mile away, won’t last long on your decorative cookie plate. To be honest, at first I was quite hesitant about giving out my recipe to complete strangers, but after further thought I’ve decided that the point of recipes is to share and enjoy them with others. So friends, I hope you enjoy this recipe and keep in mind that a gooey melt in your mouth cookie is the best kind of cookie!
Lindsey ReneeLindsey Renee’s Oatmeal Raisin Cookies
In one bowl:
1 cup butter (softened)
1 cup brown sugar (packed)
1 cup granulated sugar
2 tsp. vanilla
1-3 tsp. cinnamon
1-2 cups raisins (however much you want to add)
1-2 cups oatmeal (however much you want to add)
2 1/2 cups white flour
1 tsp. salt
1 tsp. baking soda
Preheat oven to 375 degrees. Mix ingredients together in one bowl, starting from the top and working your way down to the last ingredient. I always use a large mixing spoon (not a huge fan of electric mixers cause it takes away from the arm workout haha!) Use a spoon to drop dough onto cookie sheets leaving enough space between each one to expand and bake (make small or large drops depending on how big you want your cookies). Bake for 7-9 min. or until slightly golden brown. I tend to take my cookies out sooner than later because I very much enjoy a slightly undercooked cookie rather than an overcooked cookie.
So there it is! I hope you very much enjoy your cookies and the people you are sharing them with. Make sure you add that special tall glass of 2% milk to complete this recipe! Bon appetite!