Pass the Cookies!

Steve and I downsized three-and-a-half years ago, and some changes were drastic. For example, from 1650 square-feet of living space plus a full basement to a 750 square-foot apartment. We have Christmas tubs and golf clubs in a U-Haul storage unit a few miles away. Moving seems to be part of our marital DNA—we’ve relocated 11 times in 25 years! We love where we live; however, moving three things in the closet or cabinet to get to what we need is now a way of life.

Our kitchen is significantly smaller than what we left behind, and cooking can be challenging. Baking ever worse. I just can’t help myself—when the leaves start turning orange and gold, I want to bake cookies. What could be more fun than eating warm oatmeal raisin cookies and playing Monopoly or Uno with kids or grandkids? I’ll endure the cookie sheets filling up the limited counter space and crumbs all over the kitchen table to taste and share sweet treats.

Here’s a recipe I got from my mom, and they’re my son, Ray’s favorite cookies.

OATMEAL COOKIES (THE BEST)

3 eggs, well beaten

1 cup raisins

1 teaspoon vanilla extract

1 cup butter or margarine (I use Earth Balance—it bakes well.)

1 cup brown sugar (I cut it down to ¾ cup)

1 cup white sugar (I cut it down to ¾ cup)

2 ½ cups flour (I use Bob’s Red Mill whole wheat pastry flour because I like whole grain.)

½ teaspoon salt

1 teaspoon ground cinnamon

1 ½ teaspoons baking soda

2 cups oatmeal

¾ cup chopped pecans (optional)

Makes 6 dozen. In a small bowl, whisk eggs and add raisins and vanilla. Let stand for one hour, covered. In a large bowl, cream together butter and sugar. Blend flour, salt, cinnamon, and soda in a medium bowl and gradually add to sugar mixture. Blend well. Stir in egg-raisin mixture, oatmeal, and nuts. Dough will be stiff. Drop by heaping teaspoons onto greased cookie sheets or roll into small balls and flatten slightly on sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool on wire rack and enjoy while warm.