So, one week into my month long vacation in the country and I am exhausted. Partly due to the fact that I spent three hours working from home, partially due to the fact that my husband went back to the city to do a job and won't be back upstate until Friday - the longest time we've been apart.
With all the trouble of getting things ready for my leave taking I forgot all about the Leftovers Club. So, I made some oatmeal cookies and sent them from here to Norma over at Allspice and Nutmeg. Recipe was from the oatmeal box (adapted, of course) and package was sent from the local post office, just two blocks walk away.
You may be saying, Oatmeal cookies again!? I know, I know, but they are sooo good and have become my go-to treat: healthy, just enough sweetness to stave off that craving... and I made these cookies in mini muffin tins. I think it adds something to them, don't you?
Vanishing Oatmeal Raisin Cookies
Makes 30-35 mini muffin cookies, adapted from Quaker Oats Quick 1-Minute Oatmeal container
- 1/2 stick butter (1/4 cup)
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups oatmeal
- 1 cup raisins
- Cream butter and sugar in a large bowl until light.
- Add eggs and vanilla and beat well.
- Add flour, baking soda, cinnamon, and salt. Combine well.
- Add oats and raisins.
- Drop one tablespoon of dough in each ungreased mini muffin tin.
- Bake at 350F for 8-10 minutes, or until browned on the edges. Cool completely.