I’ve been meaning to try out this cookie recipe for a while. Jessica’s baptism brunch/lunch was a perfect opportunity. They turned out terrific. I really liked the slightly crispy cookies (a larger cookie scoop might make them chewier), but James wasn’t the biggest fan, so I won’t be making them for just our household as it’s probably not a good idea for me to eat that many cookies.
Oatmeal Surprise Cookies
Oatmeal Surprise Cookies
Source: Simple & Delicious Sept/Oct 2009
Ingredients:
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 2 3/4 cups quick-cooking oats
- 1 1/2 cups chocolate-covered raisins
Directions:
Preheat oven to 350°F.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Combine the flour, baking soda and pumpkin pie spice; gradually add to creamed mixture and mix well. Stir in oats and raisins.
Drop by tablespoons 2 in. apart onto greased baking sheets. Flatten slightly. Bake at 350°F for 13-15 minutes (for me 10 minutes) or until golden brown. Cool for 5 minutes before removing to wire racks. Store in an airtight container.
Yield: 3 dozen (I actually ended up with almost 6 dozen.)
Oatmeal Surprise Cookies Ready to Go in the Oven
In addition to the Orange Bundt Cake and these Oatmeal Surprise Cookies, I prepared the Ham Florentine Wreath and Melon Fruit Slush previously blogged about when I hosted a bridal shower for Julia. I also made a turkey and mozzarella bread, a fruit salad with a honey poppy seed dressing (I will tweak the dressing recipe and share later) and Paula Dean’s Mini Phyllo Cups Filled with Shrimp Salad. The shrimp salad cups were delicious, but I wish I had made more than 36 cups as I had leftover shrimp salad although it was still tasty on a roll for my lunch. My Mom helped out by bringing a Pumpkin Cranberry Bread she baked.