How ‘y’all doing out there in the midst of the pandemic?

Sometimes, when I need to escape the incessant chatter of the negative news cycle, I head into my kitchen and bake something delicious. Comfort cooking is a REAL THING–especially during challenging times like these.

Since we all have to be SIP right now, I figure why not make the best use of that time? I guarantee these homemade oatmeal cookies are just the thing to ease your mind, and feed your craving for something sweet.

This old-fashioned recipe comes from my friend Pam Maes who is always baking up something wonderful in her kitchen. Last week she shared a fresh-baked batch of these cookies with me. I thought I was in heaven!

Chock full of spice, chopped walnuts, and golden raisins these babies are the epitome of buttery, brown-sugary deliciousness. I prefer a crispy cookie, so I let them bake a smidge longer, but they are just as yummy if you like a softer texture. Be sure to enjoy them with an ice cold glass milk!

I whipped up a full batch last week, and sent a care package to my son & his roommates who are SIP at Cal Poly. Needless to say, I earned major Mom points and they devoured the contents of the package in a day.

If you want to savor the goodness awhile longer, I suggest pulling the cookie plate out of arms reach. Plus getting up to eat them qualifies as “exercise” these days!

PAM MAE’S KILLER OATMEAL-RAISIN COOKIES (makes 3 dozen large cookies)

Printable recipe Pam Mae’s Killer Oatmeal-Raisin Cookies

Ingredients:

• 1 cup butter, softened to room temperature
• 1 cup sugar
• 1 cup brown sugar
• 2 large eggs
• 2 tsp. real vanilla extract
• 1 1/2 cups flour
• 1 1/8 tsp. baking soda
• 1 tsp. sea salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground mace
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cloves
• 3 cups uncooked oatmeal (not quick-cooking or steel cut)
• 1 cup walnuts, roughly chopped
• 1 cup yellow raisins (can substitute regular raisins if preferred)

Directions:

1. Preheat oven to 350F.
2. In a large mixing bowl, cream the butter, sugar, and brown sugar together with an electric mixer until fluffy.
3. Add the eggs and vanilla. Mix thoroughly.
4. In a separate mixing bowl, sift the flour, baking soda, salt and spices together.
5. Gradually add the dry ingredients to the butter mixture, incorporating between additions with the electric mixer.
6. Fold in the oatmeal, nuts and raisins.
7. Use a small ice cream scoop (or tablespoon) to drop the cookie batter onto a non-stick cookie sheet. Flatten each round slightly.
8. Bake 8-10 minutes for a soft cookie; 12 minutes for a crisp cookie. Remove from the oven and let sit for 3 minutes before transferring to a cooking rack.