When I think of Christmas it reminds me of childhood traditions such as listening to Nat King Cole’s Christmas album, nuts, holiday candy, the smell of cinnamon and fresh fruit. I started baking at the age of 10 and Christmas was always a big deal. While my mother worked on the meal, I handled the baking. Christmas baking for me is all about cookies, cookies and more cookies. I have expanded into red velvet cupcakes to give a festive alternative. As a mom, my kids now have their Christmas cookie request. Last year, my then 4yo wanted gingerbread cookies and my then 11yo wanted his favorite, peanut butter. I can actually get away with not using the Hershey’s kisses. This oatmeal raisin cookie recipe has been my favorite for over 10 plus years. If time permits I will bake and take into work before the holiday break. Enjoy!
Vanishing Oatmeal Raisin Cookies
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
Heat oven to 350°F.
In large bowl, beat together margarine and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to margarine mixture; mix well. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
I hope you enjoy as much as we have through the years, Happy Holiday Baking!