Oatmeal Raisin Cookies

The best thing about being pregnant, next to the fact that I have a precious life growing inside of me that I will love more than life itself, is that I pretty much get a free pass to give into cravings. Baby gets what baby wants. And Thursday baby wanted oatmeal raisin cookies. Yes, that is a little healthier treat that I've craved lately. I guess after a carton of ice cream devoured over the course of a couple of days, baby wanted something a little more substantial.

I didn't have a recipe for oatmeal raisin cookies off hand so I consulted the internet to see what I could find. I wanted a classic, grandma type cookie that had big juicy raisins, lots of sugar and cinnamon and that would be perfectly chewy. Who could I consult to find such a recipe? I went to Betty Crocker, and wow did she deliver. These cookies were everything I just described and they really hit the spot. Baby definitely enjoys these cookies and so did my friends who I shared with this weekend. I have a feeling I will be making them time and time again.

In the raisin aisle of the grocery store, I found a package of raisins called "baking raisins." These are more moist and plump than ordinary raisins. If you can find these in your store, I highly recommend them.

Oatmeal Raisin Cookies (based on Betty Crocker.com recipe)

3/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup margarine or butter, softened

1/2 teaspoon vanilla

1 egg

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon (I may have been a tad bit more generous)

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon salt

1 1/2 cups quick-cooking rolled oats

1 cup raisins

Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon, nutmeg and salt; mix well. Stir in oats and raisins.

Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets. Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Note: Dropping the dough by teaspoonfuls results in smaller, bite sized cookies. They are perfectly delectable that way, but if you prefer, drop by rounded tablespoonfuls and bake for 10 to 12 minutes for a bigger sized cookie

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