We received an SOS from our kid Jorge who goes to school in Nashville. For a California kid, 19 degrees (Fahrenheit!) and snow deserves a care package from home when requested. If I could box some warm California sunshine I would send that too but he will have to settle for cookies and treats.
Care packages are quite a production for us (self-imposed of course). We bake cookies, scour our local Asian market for a particular brand of ramen and make homemade granola and candied nuts. It doesn’t end there. We freeze the cookies and vacuum pack them. No stale smooshed cookies for my kids, nope. I bet you think this woman is nuts…..you might be right.
Still reeling from the holiday cookie baking extravaganza, I enlisted the hubs to bake cookies. There are two things that Wes bakes and he has perfected them both, carrot cake and his version of oatmeal raisin cookies. I am off the hook for making birthday cakes as Wes’s carrot cake is the uncontested family favorite. Birthday cake and carrot cake are synonymous in our house.
Good Cookies, that’s his other specialty. That’s their name, Good Cookies. But they live up to the name. They are really, really good. Think of them as oatmeal raisin cookies that have attained Nirvana. Chewy and soft with a little bit of crunch from the addition of Life cereal. Over the years he has tinkered with his recipe and has added tart dried cranberries and fresh rosemary which elevates these cookies from good to awesome. Like his carrot cake these cookies have become a tradition, the unequivocal munchie favorite during midterms and finals.
This recipe can be easily halved or doubled depending on your need. You can omit the rosemary if that doesn’t appeal to you but try it at least once. You’ll have your friends wondering what is in that delicious cookie.
- 1/2 pound salted butter, softened (2 sticks)
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 teaspoons vanilla
- 2 eggs slightly beaten
- 1.5 cups one minute (quick) Quaker oats
- 1/2 cup cereal, crushed (Wes uses Life)
- 2 cups flour
- 1 Teaspoon baking powder
- 1 Teaspoon baking soda
- 1/4 teaspoon fresh finely chopped rosemary
- 1.5 cups raisins (Wes uses a combination of raisins/cranberries at a ratio of 75%/ 25%)
- In a large mixing bowl, combine wet ingredients plus oatmeal.
- In a separate bowl mix together the dry ingredients (except the raisins).
- Add dry mixture to wet and mix thoroughly but do not overtax if using an electric mixer
- Add raisins and cranberries
- Place heaping tablespoons on an un-greased baking sheet approximately 2 inches apart.
- Bake at 350 degrees for 12-13 minutes until edges are golden brown.
- Makes around 5 dozen.