I just returned from dropping off my baby boy for his freshman year at Brigham Young University….over 1200 miles away. I am not exactly sure what I was expecting out of this momentous occasion but I have to be honest and say that I was a bit let down. It wasn’t quite the Hallmark Moment I had built it up to be in my imagination.
Because my sweet boy was nervous and intimidated by the whole situation, anything I said, anything I did and any suggestion I had was just wrong. I guess I was OK with that because I remember how overwhelmed I felt at that same moment in my own life. What didn’t sit so well with me however was how quickly I was dismissed from my motherly rights and duties. I had planned to be in Provo for three days. He was going to need my help and advice, right?!? I didn’t even make it to the end of the first day before he gave me a kiss goodbye, told me he was “good” and walked away, breaking my heart into little, squishy pieces.
So now the little old lady inside of me is going to come out when I say, THE TIME WITH YOUR KIDS AT HOME GOES WAY TOO FAST!!! How is it even possible that we are down to only 4 kiddos left under the Jones roof? My baby girl is married and my baby boy is gone to college!!! I guess my one comfort is that I still have other little minions at home for me to love on and snuggle, but I now appreciate how extraordinarily fast that time will also be gone.
So how do I cope with my lonely heart and depression? Baking, of course. There isn’t much that the smell of hot cookies can’t cure. I would have never made these when my college boy was home because he despises raisins. Wait….um, I think I just discovered the first positive aspect of him being gone. All the raisins, chocolate and carbonated beverages our family wants without worrying about getting the stink-eye from him 🙂
Print Soft and Chewy Oatmeal Raisin Cookies
- Yield: 3 1/2 dozen cookies 1x
Ingredients
- 1 C butter, room temperature
- 1 C brown sugar
- 1 C white sugar
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp nutmeg
- 3 C whole oats
- 1 1/2 C flour
- 1 1/2 C raisins
Instructions
- Preheat oven to 350 degrees.
- In the bowl of your mixer with the paddle attachment, beat together the butter and both sugars until light and fluffy, about 5 minutes. Add the eggs one at a time and then scrape down the sides of the bowl before adding the salt, baking powder and nutmeg to mix in. Add the oats, flour and raisins and them mix on low until it all comes together.
- Using a cookie scoop, portion out the dough onto an ungreased cookie sheet and bake for 12-14 minutes until the edges are set but the centers are still soft. You want to them seem like they need a couple minutes longer in the oven when you pull them out or they will overcook! Allow them to rest on the cookie sheet for 5 minutes before removing them to cool completely.
Nutrition
- Serving Size: 2 cookies
- Calories: 249
- Sugar: 24g
- Sodium: 82mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 41mg
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