As a kid, it was always exciting to walk into the kitchen and see that my mom was making cookies. Since everything was homemade in our house, the counter would be lined with the ingredients. And since there were six kids in our family, it would usually be a huge batch of dough waiting to be formed into balls and put into the oven.
The only thing that dampened that excitement was when I found out that she was making oatmeal raisin cookies instead of the ever-popular chocolate chip.
Based on that childhood disappointment over oatmeal raisin cookies, it’s a bit ironic that today I’m sharing this recipe as one of my favorites.
These oatmeal craisin cookies taste wholesome and filling, but they still seem like a treat. I lowered the sugar content in the dough so that they’d be a bit healthier. The glaze is a nice little boost of sugar and taste (I love almond flavoring!) without overpowering the actual cookie. I adore the added crunch that comes from chopped pecans, but since my husband doesn’t like them and I’m aware that many people have nut allergies, I usually end up leaving them out.
These are the cookies we took with us to the hospital when Hadden was born. I wanted to be sure to have a small token for the staff, who I’d already gotten to know over the past month as I went into for regular testing. I kept hearing that they loved the cookies, but a few hours after our arrival one nurse came in and told me they all wanted the recipe and could I please email it to her? I did it right there from the hospital bed. I like to think that those nurses are still making those cookies today.
Have I convinced you yet? I hope so! Go make these cookies and then make sure that you come back and tell me what you think.
Oatmeal Craisin Cookies