The bitter winter months are upon us, and we are surviving and keeping busy as best as we can. I really hate turning to screen time to pass an otherwise boring kind of day, so when I feel the temptation to occupy the kids with TV I usually invite them into the kitchen instead. Saturday was one such quiet day, and a batch of homemade oatmeal raisin cookies just made sense.

While the mixer whirred, Vivian and I danced to her (everyone’s!) favorite song, “Shake It Off.” She feels like such a big girl singing along, probably because Evie knows all the words, too. Viv will do anything Evie is doing – she wants to be just like her big sister. But, I know she is still my little girl because she asked me to hold her and dance.

The oatmeal raisin cookie recipe we baked was given to me seven years ago by a rep with whom I once worked.  I do not know who “Kitty” is and I don’t know where her kitchen is, but I do know that the recipe results in completely delicious oatmeal cookies! So buttery – so, so buttery! – and perfectly crispy on the edges but soft in the middle.

Kitty’s Kitchen Oatmeal Raisin Cookies

3 sticks unsalted butter

1 cup light brown sugar

1 1/8 cup granulated sugar

1 large eg

1 1/2 teaspoons vanilla extract (I use a full tablespoon of my homemade vanilla extract)

3 cups rolled oats (NOT instant!)

1 1/2 cups all-purpose flour

3/4 teaspoon kosher salt

2 1/2 teaspoons baking soda

1 1/2 cups raisins

Preheat oven to 350 degrees.

Cream the butter until fluffy. Add the sugars and cream together until light and fluffy. Add the egg and vanilla and mix well.

In a separate bowl, stir together the oats, flour, salt and baking soda. Add the oat mixture to the butter mixture and stir until just combined. Mix in raisins.

Bake until brown and crispy around the edges, about 8 to 10 minutes.

***NOTE: I always chill the cookie dough before baking. I find that it yields an even more delicious baked cookie!