Oatmeal raisin cookies...the ultimate snack!!

Good Morning....It is beautiful out today...can you tell I love Autumn?  It really is my favorite season of all!!  There is something about those cool crisp early mornings and evenings...and the way the sun warms you as you work outdoors.  I also love the possibility of wearing layers of clothing and peeling them off as the day warms up....My cold is feeling much better, and I am staying with the supplements every 8 hours to build my immunity up.

My son Gio has been complaining all week that he needs a snack to take with him to school.  He is almost 19 and in community college, but I swear he is still about 5 years old and loves his afternoon snacks....I smile as he makes his peanut butter and apple slices to carry in his backpack for an afternoon treat....So, what do I make to supplement his apples and peanut butter?  Oatmeal raisin cookies of course.

I think Oatmeal raisin cookies are probably my favorite.  I don't feel guilty too much when eating them, they keep a long time, and ship well.  It is a year round cookie, and one that kids love to dunk in milk....who am I kidding?  I love to dunk them in milk!!!

Oatmeal Raisin Cookies

Cream together 1 1/2 cups brown sugar, 1/2 Cup white sugar, 3/4 Cup butter, and 1/4 Cup lard.  Mix on high speed till fluffy.  Add two eggs, 2 tsp of Mapeline, 3 Tbl of milk  and 1 tsp salt.  cream together till light and fluffy.

In a bowl mix 2 cups of flour, 2 1/2 cups of quick oats, 1tsp each of baking soda, and baking powder, and 1/2 tsp of cinnamon.  Stir together and add to the creamed mixture until well mixed.  Stir in 2 cups of plumped raisins and 1 cup of chopped nuts.  Scrape down bowl and then refrigerate dough for 1 hour.  Preheat oven to 350.  Remove dough from the icebox, and drop by tablespoons onto parchment paper.  Bake for 10-12 minutes.  Let cool on baking sheets 5 min before removing.  Store in airtight containers if you are not eating right away.  Makes about 5 dozen.

I usually double this recipe, as I like to give some away, and keep the rest for snacking.  I have also added different things to this recipe....good substitutions are coconut for the nuts, chocolate chunks for the raisins, dried cranberries that have been plumped for the raisins...really, any dried fruit will work, especially apples or apricots. 

This is one of those all purpose recipes....

My kitchen smells so yummy!!!  I love the sweetness of the Mapeline.  I like it's  flavor in most baking recipes better than vanilla.  It definitely has a richer flavor.

 

Speaking of which, I was introduced to Mexican Vanilla while staying with Brian in Iowa.  He has a time share in Puerta Vallarta, and in the past has purchased La Vencedora Vanilla.....wow!  that is really awesome vanilla.  I nearly went through half  of his bottle making the pies and cookies I whipped up while I was there...So, I am now thinking I need to get some too.  I located a distributor and the cost plus shipping is rather reasonable http://www.leosimports.com/index.asp?PageAction=VIEWPROD&ProdID=398&strVarSel=&strCompare= Caution!! Pay close attention, not all Mexican Vanilla is safe....some manufactures have tried to cut costs by introducing an ingredient called  Cumarin. Cumarin smells like very strong vanilla, but it is used as a blood thinner, and in rat poison....what it does to your liver is irreversible.  So I strongly advise you purchase the La Vencedora brand only, as it is one to be trusted.  

I have read where others have found brands they trust too, but this is the only one sold in the United States, and supposedly FDA tested. 

Okay, I need to go check on my cookies....

Mmmmm....enjoy your day, and happy baking!!!