STRESSED… at least my hubby is these days. Studying for the Bar will do that to a person, and I know that stress eating is bad, but I wanted to make him something that would take his mind off of all that studying, even if just for a minute! What to make, what to make? I asked myself. Even though my sister in law just made cookies here on Monday, I decided that some White Chocolate Oatmeal Raisin Cookies were just the answer. With my baby napping I ventured into the kitchen and mixed up a batch of these to bake. As babies often do, she woke up and so with a quick change of the diaper, it was into the swing to continue her nap (fingers crossed). Finally I popped the first batch into the oven, 11 minutes later there they were golden and hot, all ready for my sweetie. Whether for you or a loved one, I suggest you give these cookies a try. They’re quick, easy and you probably even have most – if not all of the ingredients on hand, enjoy and happy baking!
White Chocolate Oatmeal Raisin Cookies
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Ingredients:
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
½ cup light brown sugar
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup oats
1 cup white chocolate chips
1 cup raisins
Directions:
Start by preheating the oven to 375 degrees F. Line your baking sheet with parchment paper and set aside. In a medium bowl whisk together the flour, baking powder, baking soda and salt. In the bowl of your stand mixer, cream the butter and sugars together until light and fluffy. Next add the egg and the vanilla extract and mix until well combined. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. Using a rubber spatula, mix in the oats, the white chocolate chips and the raisins. Scoop about 2 tablespoons of dough per cookie and place on the baking sheet, slightly flatten the top of each cookie. Bake until golden about 11 minutes. Remove from the oven and let cool on the baking sheet for 2 minutes, then transfer to a wire rack until completely cool. Store at room temperature in an airtight container.
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