Oatmeal Cookies - Who says you have to follow the recipe?

The Professor has developed a serious addiction to oatmeal cookies. The cafeteria at his job has them 3-4 times a week, and now he believes that he can’t live without them. The cafeteria’s cookies are surprisingly good. But every once in a while they go too long without serving them, so he comes home and begs me to make some. I love it when he begs.

I took a Betty Crocker recipe and changed it around, since the two of us don’t need 2 dozen cookies. I pretty much just cut everything in half, except for the egg. And since we have old fashioned oatmeal in the house and not the quick cooking stuff, that’s what I use. Which means that the extra liquid from the egg is a good thing. I think. I’m also making these rationalizations up as I go along.

End result: Oatmeal cookies that are a little chewier than usual. And a happy Professor. And that’s all that really matters in my world.

Unless there’s a shoe sale at Belk. Then The Professor’s on his own.

Oatmeal Cookies

¼ cup Splenda
¼ cup packed brown sugar
4 Tbsp butter, softened
1 Tbsp butter flavored Crisco
¼ tsp baking soda
½ tsp cinnamon
½ tsp vanilla
1/8 tsp baking powder
1/8 tsp salt
1 egg
¾ cup old fashioned oats
½ cup all purpose flour
½ cup raisins

Preheat oven to 350F
Mix all ingredients except oats, flour and raisins until thoroughly blended.
Add flour and oats, and mix thoroughly.
Stir in raisins.
Drop by rounded teaspoons onto ungreased cookie sheet.
Bake about 9 or 10 minutes – they will burn quickly, so watch out!
Cool on wire racks if you can wait, or just eat straight out of the oven.
Yield: 12-15 cookies

Adapted from Betty Crocker’s Cookie Jar Cookbook