Merry Christmas everyone! We are 3 days away from the best day of the year. I don’t know about you but I love the week leading up to Christmas – the anticipation, the excitement, the hustle and bustle – all for family and friends. This year we’re hosting Christmas Eve dinner with my mother-in-law, my sister/brother-in-law and my parents. And I’m so excited!!
Then on Christmas day, we wake up early and spend Christmas morning with my mother-in-law and Grandpa and open gifts with them. She makes a yummy brunch and we sit in the living room and open our gifts. It’s the best!! Around noon, we go home, freshen up, and head over to my parents house to spend Christmas with them. I love when we walk in their door cause they have drinks waiting for us!! (it’s the best!) We always grab our drink, have a snack, and then go open gifts!! Then about half way through opening presents, we take a break and freshen up our drinks and then go back to opening presents. It’s truly the BEST day with family!
This year, Chuck’s grandpa Bob is here (he is THE cutest, sweetest 93 year old man you’ll ever meet). And he asked for oatmeal raisin cookies for Christmas (I mean, really?!) so I baked some with Mama T yesterday and found the perfect recipe. I’m crossing my fingers that he loves them. If you need a last minute cookie recipe, I’ve shared this one for you:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter , melted (1½ sticks)
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon cinnamon
- 1 tablespoon pure vanilla extract
- 1 egg
- 1 egg yolk
- 1 ½ cups old-fashioned oats
- 1 heaping cup raisins
Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. Believe me! Buy some!
Melt butter and let cool slightly.
Mix flour, baking soda and salt; set aside. (See Note on the proper way to measure flour)
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Mix in the flour mixture until just blended. Add the oats, nuts, and raisins. Mix until just blended.
Place 1/4 cup balls of dough onto parchment lined cookie sheet and bake for 14-16 minutes. Do not overbake. Remember I’m at sea level so if you aren’t you may need longer. The edges should look brown and the centers still slightly soft. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack.