Pregnancy cravings are the weirdest. One day I can't eat enough fresh cherries (I normally can't stand cherries) and the next all I want is as many chewy oatmeal raisin cookies my shrinking tummy can fit.
These oatmeal raisin cookies were famous in my house growing up and for good reason. At the time, the closest temple to our home in Ohio was in Washington DC and my parents would always bring home an array of cookies from the cafeteria there. Temple cookies were the only reason we were good for whatever poor babysitter got stuck with us seven kids for the weekend. All the varieties were worth good behavior, but for me, there was something special about the oatmeal cookies.
Washington DC Temple Oatmeal Raisin Cookies
(makes 5 dozen)
2 1/2 sticks butter, room temperature
1 1/2 C sugar
1 1/2 C brown sugar
1 tsp vanilla
1 Tb milk
1/2 Tb salt
2/3 tsp cinnamon
1 T baking soda
2 1/2 C flour
4 C whole rolled oats
1. Preheat oven to 350 degrees and lightly grease two cookie sheets.
2. Beat butter until light then slowly add each sugar until well incorporated. Scrape down the bowl and add eggs, one at a time mixing well after each addition. Add vanilla and milk. Mix and add salt, cinnamon and baking soda until combined. With the mixer on low, slowly add the flour then the oats. Add raisins.
3. Using a small cookie scoop, place each cookie on the sheets and bake for 8 minutes until brown around the edges. The cookie will not look done in the middle but they are. Remove from oven and allow to sit on the cookie sheet for 3-5 minutes until the cookie has set up then remove and allow to cool.