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Wednesday, January 15, 2014


You know my love of color, pattern, and black and white, so it should be no surprise that growing up I loved Mary Engelbreit designs...from the calendars, to note pads, to prints...I even subscribed to her magazine for a few years.

Years ago, from one of those magazines, I clipped the best oatmeal raisin cookie recipe.  I haven't made them in a while, but yesterday was chilly and called for comfort food so I made a batch for the kids' after school snack.

This is not a particularly "healthy" version, but a few changes could  be made to the recipe, like using whole wheat flour, adding flax seed, using whole oats, etc., to make it a little bit better.

Mary Engelbreit Magazine Oatmeal Raisin Cookies

3 eggs, well beaten                          1 cup raisins
1 tsp. vanilla                                      1 cup butter, softened
1 1/3 c. brown sugar, packed        3/4 c. granulated sugar
2 1/2 c. flour                                     1 tsp. salt
1 tsp. ground cinnamon                2 tsp. baking soda
2 c. quick cook oatmeal                 3/4 c. chopped pecans, optional

I truly believe this is the secret to this recipe being so yummy...

the raisins are soaked in an egg/vanilla mixture for an hour before hand to plump them up.

Combine eggs, raisins, and vanilla in bowl and cover.  Let stand for 1 hour.  Preheat oven to 350 degrees.  Cream together butter and sugars.  Add flour, salt, cinnamon, and baking soda.  Mix well.  Add raisin mixture, oatmeal, and optional chopped nuts.  Dough will seem dry.  Drop by tablespoonfuls onto an ungreased cookie sheet about 2" apart.

Bake for 10-12 minutes until lightly browned.  Cool on rack.

Linking up with:  Home Stories A to Z

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Would you like to comment?

  1. Good morning, Jennifer! I hope you don't mind, but I've invited all my readers to drop in over here at your place for a surprise visit today :) Don't worry, we don't care if the house is ready or not & you don't have to feed us a thing, although I could go for one of these cookies about now. And I was not a bit surprised to find that you're a fan of Mary E. Just one more thing we have in common. Have a great day & thanks for letting us drop in!

  2. Yum! The soaking is exactly what my recipe calls for, too! I haven't made them in a long time either, and I'd rather have one 'bad for me' cookie than a dozen healthy ones! :)

  3. Mmmmm, looks really yummy Jennifer, thank you for sharing! I love Mary Englebreit too!!!!!

  4. Mary Englebreit lives not too far from me. I've always loved her style as well. Those cookies look so good!

  5. Oh, I can just imagine how good these are, especially with the raisins being soaked beforehand. Yum! Thanks so much for the recipe!

  6. Yummy! And interesting that you soak them for an hour before baking.

  7. I just made myself a cappuccino ~ one of these cookies would be delish with it! I used to love ME too and yes, I subscribed to her magazine for awhile. I'm sure the soaking of the raisins really makes the difference in these cookies!


  8. I just found you and am soo excited. I truly loved what you have done with your home. You have a beautiful home and have taken a space that I too have and done a fantastic job with it. I have been banging my head. I'd love to get your opinion on my space that is similar to your living room. But mine then has the dining room straight back on the right from the picture above the room. We have a nice fireplace with built ins on both sides. I so want you to tell me what to do. I can't believe I can do for everyone but me.
    Anyway. You rock and so excited about cookies!!

  9. There's a blizzard outside and I just made these cookies... Delicious!!! The house smells wonderful too! Thank you!!

  10. These cookies did NOT turn out for me. The "dough" was SUPER dry and crumbly. It was very difficult to form cookie shapes, and I definitely had to use my hands to get balls. Immediately after baking they were OK, and once they cooled turned to rock. I'm not sure why.

    1. Oh, I'm so sorry! I've never had that experience with them. Yes, the dough is somewhat dry in the end, but I scoop them out with a cookie scoop and they've always baked up moist. Huh, strange!


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