Oatmeal Raisin Cookies by Kitty

By srumbel

Here's my all-time favorite cookie and one that I never get tired of eating. I scoop the dough into balls and freeze them on parchment paper, pop them into a freezer-proof bag and bake them fresh, as needed. Baking frozen balls of cookies really seems to keep cookies from spreading so much.
from kittyskozykitchen.com

Ingredients

• 2 sticks butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1/2 t. vanilla
• 1/2 t. almond extract
• 2 cups flour
• 1 t. salt
• 1 t. baking soda
• 3 cups oatmeal
• 1 & 1/2 cups dark raisins
• 1 & 1/2 cups golden raisins

Preparation

Step 1

Place the butter, brown sugar & sugar in the bowl of electric mixer, fitted with paddle attachment. Beat on medium speed for about 30 seconds., until the mixture is fluffy. Turn down the speed to low & add the eggs & the extracts. Beat for about 30 seconds longer.
In a mixing bowl, sift together the flour, baking soda & salt. Add to the mixer, while beating on low speed & beat for about 15 seconds, stopping the mixer once to scrape down the sides. Add the oatmeal & raisins & beat for about 15 seconds longer.
(I am going to tell you how I do the next part, which isn't according to the cookbook.)

Using an ice cream scoop, scoop the dough & put onto parchment-lined baking sheets. Refrigerate the cookie balls on the sheets for about an hour. Gently press out the dough with the back of your hand. Bake at 350 degrees for 12-15 minutes. Makes about 30 cookies.

NOTE: Often I will put the shaped cookie balls on the baking sheets & put into the freezer. When the cookie balls are frozen, I transfer them to freezer-proof plastic bags. When I'm ready for a warm cookie, I put the cookie on parchment and bake for a few extra minutes.