This is a great versatile recipe to add whatever type of dried fruits or chips you’d like. The original recipe called for butterscotch chips, but I had a big box of raisins and wanted to use them up. Madeline helped me make them and she had a great time as you can see! I love getting her into the kitchen and helping me whenever I’m baking and she’s loving it too!
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 tsp almond extract
1 tsp vanilla extract
3 cups quick oats
1 1/2 cup raisin or other dried fruit or 11 oz bag of butterscotch chips
Preheat oven to 375 degrees.
In a medium sized bowl, combine flour, baking soda, salt and cinnamon until well combined. Set aside.
Beat the butter, sugars, eggs, almond and vanilla extracts until well blended in a large mixer bowl. Gradually add in the flour in the wet mixture.
Stir in the oats and raisins until well combined. Drop by rounded tablespoons onto an ungreased baking sheet. Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on a baking sheet for 2 minutes before moving to a rack until cookies are fully cooled. Store in an airtight container.
Source: Tasty Kitchen
Recipe made by: My Hobbie Lobbie and ButterYum
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