Sunday, February 5, 2012

Oatmeal Raisin DetermiNation Cookies

I'm pretty sure that most runners run so that they can eat. Even if they don't admit it, we all know it's true.

Point proven: When these cookies were brought out at the DetermiNation information session last week, they flew off the plate. I was glad that I this recipe made around 60 cookies-- it meant that there were still some for me to smuggle home to eat on the couch.

Oatmeal Raisin DetermiNation Cookies

Adapted from Smitten Kitchen

2 sticks butter, softened
1 1/3 cup light brown sugar, packed
2 egg
1/2 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon

1 tsp ground cloves
1 tsp freshly ground nutmeg
1/2 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
3 cups rolled oats
1 1/2 cup raisins

Preheat oven to 350F.

Cream together softened butter and brown sugar. Beat in eggs, one at a time, followed by vanilla extract. Set aside.

In a separate bowl, combine all dry ingredients except oats and raisins. Slowly mix dry mixture into wet. Once mixed, fold in oats and raisins.

Scoop by rounded tablespoons onto a foil-lined cookie sheet. Bake 8-10 minutes, until lightly browned, but still somewhat undercooked-appearing (this keeps them chewy!)

Allow to cool one minute on cookie sheet. Transfer to cooling rack. Serve with a tall glass of milk, good friends, and a good cause.

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