Oatmeal Raisin Cookies

This year is the second Chinese New Year since I have been married. Now that I’m married, I’m obliged to hand out lucky money in red envelopes rather than receive. Every year, my mom always packed red bags with oranges, tangerines, cookies, and candy. Each bag was used to give as gifts for the new year. We always handed out packaged cookies as gifts. Since I’ve been baking my own cookies, I find homemade cookies are way better to hand out than store bought.

Oatmeal raisin cookies are a favorite of both Gary and I. Every time I ask him what I should bake, this is the first thing that comes out of his mouth. It get’s boring, so I don’t make these often. No matter what else I make, he always asks for these. These are also a favorite of my grandma, so I make it for her during Chinese New Year, or whenever I get a chance to.

Seriously, I think my mom is one of the most caring and unselfish people in the world. I asked her what she would like me to make her, and she says “Well, so and so liked the ginger cookies you made for Christmas, so you should make that.” That’s why I admire her so much, and I think I take after her in that way. I tend to think of others before myself also. So on that note, I also made my chewy ginger cookies as part of the gifts.

Adapted from: All Recipes
Made by: Cathy

Ingredients:
1 cup butter, softened
1/2 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1 cup raisins
1 Tbsp of sugar for dipping

Directions:
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and raisins. Cover, and chill dough for at least one hour.

2. Preheat the oven to 375° F (190° C). Line cookie sheets with parchment or silicone mat. Roll the dough into walnut sized balls (I used a small cookie scoop about tablespoon size and did not roll), and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. (I flattened in a crisscross shape, dipping the fork in sugar both times.)

3. Bake for 10 to 12 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: about 3 dozen