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![\"OatmealCookies\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/06\/OatmealCookies.jpg?resize=640%2C629&ssl=1\")
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There are a few weeks left of packing lunches before school is out for the summer. I hadn’t made oatmeal cookies in a while – I really needed to break out of my chocolate chip – peanut butter – M&M’s – sugar cookie rut. I’ve tested a lot<\/em> of recipes and have done extensive experimentation to arrive at this perfectly soft, moist, oatmeal cookie. I’ll let you in on a little secret – adding a shredded apple to the batter is key!\u00a0<\/p>\n 1. Preheat oven to 350\u00ba, line two baking sheets with parchment paper. Place\u00a0the raisins in a small bowl and pour enough warm water to cover them. This will help to plump up the raisins.<\/span><\/p>\n 2. Put butter and both sugars in a large bowl, with an electric mixer, beat until light and fluffy. Mix in the egg and vanilla, then the shredded apple.<\/p>\n 3. In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon. With the mixer on low, add the dry ingredients into the butter\/sugar mixture in three batches, until it’s well incorporated. Drain the raisins, pat them dry with paper towels,\u00a0and add them to the mix.<\/p>\n 4. Drop heaping tablespoons 2″ apart on the parchment lined baking sheets, bake for 11 to 14 minutes. Let sit for 5 minutes after removing them from the oven, then transfer to a wire rack to cool. Makes 2 1\/2 dozen cookies.<\/p>\n","protected":false},"excerpt":{"rendered":" There are a few weeks left of packing lunches before school is out for the summer. I hadn’t made oatmeal cookies in a while – I really needed to break out of my chocolate chip – peanut butter – M&M’s … Continue reading \n