|Simple Oatmeal Cookie|
Every summer when my family and I go back to California to visit my parents, we also get to see my Aunt Tee and Uncle John. Almost every year, Aunt Tee, at some time during our visit, will bring over a bag of Kelley's Kookies. All of them are absolutely delicious, and I've been able to replicate at least one of my favorites, Chocolate-Dipped Refrigerator Cookies. This year, I'm trying to replicate the Krispy Oatmeal Cookies. I have not done it yet, but these cookies are really good anyway. These are buttery and chewy right out of the oven, with just a bit of crunch around the edge. The next day they firm up a bit, but I wouldn't describe them as "crisp."
Since the list of ingredients on Kelley's Kookies says they have margarine as opposed to butter, I did start there, but they were nowhere near crispy, so I tried butter. Next time I'm going back to margarine, but I'll use something different, not the Land O' Lakes Margarine I used before. Plus, I think I'll go with dark brown sugar next time.
At any rate, these oatmeal cookies are sweet and satisfying. There are only a few raisins, so if you're a raisin lover, I say add more. Heck, add chocolate chips or M & M's if you'd like because I think these cookies can take it. Have fun and enjoy your cookies.
- 1 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup light brown sugar
- 1/2 cup white sugar
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 cup old fashioned oats
- 1/4 cup crisp rice cereal
- 1/3 cup raisins
Preheat oven to 325 degrees Fahrenheit and then line a baking sheet with parchment paper.
In a medium bowl, mix the butter, egg and vanilla until creamy (this may take a little while).
In a separate bowl, mix the sugars, flour and baking soda with a wire wisk. If there are lumps of brown sugar, you may need to use your fingers to break them up.
Add the sugar/flour/baking soda mixture to the wet ingredients and mixt just until combined. Add the oats, rice cereal, and raisins. Mix to incorporate.
Place tablespoon sized portions of dough onto prepared baking sheet, spacing cookies about 2 inches apart.
Bake at 325 degrees for 15-16 minutes or until golden brown all over.
Remove from oven and allow to cool on pan for a few minutes before moving cookies to a cooling rack to cool completely.
Makes about 4 dozen cookies