Cookingfromyourheart.com

These Oatmeal cookies are filled with delicious Raisin and Chocolate Chips, I love making them and my granddaughter loves to eat them.

preheat oven to 350

1 Cup Splenda brown sugar

2 Cups all purpose flour

2 Tsp. baking soda

1/2 Tsp. fine salt

1 1/2 Cups old fashion oats

1/2 Tsp. cinnamon

1/2 Tsp. freshly grated nutmeg

1 Cup of raisins

1 Cup mini chocolate chip

2 sticks of unsalted butter soften

2 eggs at room temperature

1/2 Tsp. ground vanilla or extract

line 3 cookie sheets with parchment paper and set a side.

Add butter and brown sugar in to a stand mixer bowl with the flat beater attached, mix for 2 minutes on medium speed until it has smooth consistency.

Add eggs one at a time making sure its fully incorporated.

Add Vanilla and mix well for a 1 minute.

In a separate bowl mix flour, baking soda, salt, nutmeg and cinnamon, add to the sugar and butter mixture in third, mix well for 1-2 minute.

With a medium size ice cream scope, scope the cookie dough on to the prepared cookie sheets making sure to leave 2 inches between each cookie.

Bake for 12-15 minutes.

Cookingfromyourheart.com

Let the cookies cool for 5 minutes on the cookie sheet, remove to cooling racks and let them cool completely, store in airtight container for up to two weeks, if they last that long 🙂

Enjoy!