Saturday, March 23, 2013

Sharon's Oatmeal Cookies

Mother Nature is acting up again all across the country.  The forecast is calling for rain, thunderstorms, hail and possible tornadoes.  We have gotten the rain and thunderstorms so far and crossing our fingers with the rest.

I decided to ignore Mother Nature and just bake something delicious.  It seemed to be a good time to make the wonderful recipe my daughter Sharon sent my way the other day ... Sharon's Oatmeal Cookies.  She made some of these cookies, and shared with her 2nd grade son Lawson's teacher at school.  The story is, his teacher in turn shared some of the Oatmeal Cookies with her husband, and he said they were,  "The best cookies he had EVER eaten."  

Below you will find the Oatmeal Cookies Recipe just in case you too would like to have something delicious.  If you do make this recipe I bet you can't eat just one!

I wish you a safe and happy weekend wherever you may be.

I can't think of a better day to make these delicious cookies than on this rainy day.

Sharon’s Oatmeal Cookies

1 cup butter, unsalted - room temperature  (no microwave)
1 cup white sugar
1 cup packed brown sugar
2 eggs - room temperature
1 teaspoon vanilla extract
2 cups self-rising flour 
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 cup raisins
1 cup chopped pecans
(I added the raisins and pecans - they were not part of original recipe.)
3 cups old-fashioned oats

  •  Cream together butter and sugars.  
  •  Beat in eggs, and then stir in vanilla.   
  •  Add dry ingredients, except oats, until thoroughly mixed.   
  •  Add oats, mix.  
  •  Preheat oven to 375 degrees.  
  •  Grease cookie sheet - I used Pam spray.
  •  I used a melon scooper to measure out dough.   
  •  Place 2 inches apart on cookie sheet.  
  • Bake 8-10 minutes.   
  • Allow cookies to cool.  Enjoy!   

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