A Page From the Past

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Is it spring where you live?  It sure looks like spring here!  Bazinga…don’t you love that word…Mother Nature fools us again!  We had snow on Sunday and we’re back to winter coats and tuques and mittens!  The only good thing about this weather is that I can squeeze in one more comfort cookie before all the light, fruity delights take over my kitchen.  One of my favourite childhood cookies was raisin oatmeal, but kids these days don’t eat raisins.  They’re yucky…mega-yucky….the raisins, not the kids!  What happened to those tiny red boxes of raisins that we considered a treat?  A treat?  Those would be poison for today’s kid!  Anyway, to make these cookies palatable to the kids I was planning to treat…again…I substituted chocolate chips for the raisins in my Mom’s old oatmeal cookie recipe.

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Carrie’s Oatmeal Cookies
1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 1/2 cups quick cooking oats

1/2 cup semi-sweet chocolate chips

1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.

2.) Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.

3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.

4.) Add about 1/2 your flour, and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix here, or you’ll end up with tough cookies.

5.) Add oats and coconut, mixing until they’re (say it with me) JUST incorporated.

6.) Roll dough into balls, or use a cookie scoop to evenly portion out the dough . If you are rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter, and this should give you about 6 dozen cookies.

7.) Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are veeeery lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie.

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Yum!  Enjoy!  The kids sure did!

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