Oatmeal Cookies

me: Raisins or No Raisins?

the boys: NO RAISINS!!

And so it was our first homemade batch of oatmeal cookies was raisin-less. I did sneak in some whole wheat flour, though...

Ingredients:

• 1 Cup butter, room temperature
• 1 Cup light brown sugar
• 1 Cup white sugar
• 2 Large Eggs
• 1 Tsp Vanilla Extract
• 1 Cup White Flour
• 1 Cup Whole Wheat Flour
• 1 Tsp Baking Soda
• 1 Tsp Kosher Salt
• 1 1/2 Tsp Ground Cinnamon
• 1/2 Tsp Ground Nutmeg
• 3 Cups Whole Oats

In a large bowl, combine the white flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a stand mixer fitted with a paddle, cream the butter and sugars - about 5 minutes. Add the eggs and vanilla and mix until well combined. 

Add the dry ingredients to the butter / sugar / egg mixture and mix (by hand). Add the oats last and mix in until evenly distributed. 

Wrap the cookie dough tightly in saran wrap and refrigerate at least 1 hour (over night would be better).

Pre-heat your oven to 375 degrees. On a greased cookie sheet, place golf-sized balls of the dough about 2 inches apart. Flatten with the palm of your hand to about 1/2 inch thick.

Bake 8-11 minutes, until golden. Let cool on a wire rack 5-10 minutes, or until you can't wait any longer.