Cookies for Fall

Mmmm… cookies!  I’ve been wanting oatmeal raisin cookies for weeks.  So I finally bit the bullet and made some.

Ya see, the problem with cookies is, it’s too easy to eat them.  And I’m weak.

While I had cookie ingredients out (cuz let’s face it, the ingredients don’t change much from cookie to cookie) I figured I’d make a batch of chocolate chip cookies as well and freeze them.  I find it’s always good to have emergency cookies tucked away.

I used two “new to me” recipes.  My chocolate chip cookie recipe came from Crisco.  It was on the package – but you can find it here.

My Oatmeal Raisin recipe came from my good old standby, the Betty Crocker New Cookbook.

So, which was better?  I’ll let you know – after I try one  more of each…

Oatmeal-Raisin Cookies

2/3 cup sugar
2/3 cup packed brown sugar
1/2 cup stick margarine or butter, softened
1/2 cup shortening
1 tsp baking soda
1 tsp ground cinnamon
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3 cups quick cooking or old fashioned oats
1 cup all purpose flour
1 cup of raisins (or semi-sweet chocolate chips, dried cranberries or dried cherries)

Preheat oven to 375F

Mix all ingredients except oats, flour and raisins in a large bowl or mixer

Stir in oats, flour and raisins

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake 9-11 minutes or until light brown.

Immediately remove from cookie sheets and cool on wire racks.  Should make about 3 dozen.