I’m on vacation. Thank goodness for vacation.
So far, on our roadtrip, we’ve hit Boston (+Cambridge), Providence, and now we’re in New Haven. It’s so weird to be in all these college towns after applying to and attending college. I feel like I’m three years late to my college campus tour. But these campuses have all been super gorgeous and Ben and I have been eating so much great food. Definitely going to need to cut back a little when we get home…
But the good news is I got the chance to bake a lot before we left, and these cookies were so easy to make.
I never liked oatmeal raisin cookies growing up but I think it’s because I never had a proper one that didn’t taste just like a chewy sugar cookie. I grew to really like them, though, and when you add on the Craisins, which I especially like due to their tartness, it just takes the cookies to a whole new level.
I shouldn’t be hungry looking at these pictures after eating all that Indian food earlier, but I definitely am…
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup all-purpose flour
1 cup quick oats
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1. Preheat oven to 375ºF. Line two baking trays with parchment paper.
2. In a large bowl, mix together softened butter and the two sugars until light and fluffy.
3. Add in the egg and vanilla and continue to mix.
4. In a separate bowl, combine flour, oats, baking powder, baking soda, and salt. Whisk together.
5. Slowly add flour mixture into wet mixture. Stir to combine until the cookie dough is uniform.
6. Roll our the dough into 1 1/2 – 2 inch diameter balls and place them on baking trays.
7. Bake for about 12 minutes or until the edges are just slightly golden brown.