If I Were a Bread Machine Kneading Blade . . .

Where would I be?

The thought crossed my mind as I searched frantically for this little part today, that Jesus cares for me with the same intensity when I lose my way. Not that he misplaces me or loses track of me. I manage to get lost on my own.

Well, anyways, the thought was comforting, but I never did find that darn part. So I ordered a new one. I can't live without my breadmaker, although I don't use it nearly as much as I'd like to!

So in lieu of baking bread, I opted to make some oatmeal raisin cookies. I wanted to have something yummy on hand in case my husband brought his six year old nephew by after an afternoon of sledding.

I tried a new recipe I found on Allrecipes.com and I'm pretty happy with the way these ones turned out. I made them with a medium scoop (gotta use a scoop if you want perfect cookies) so they're a nice size. Next time I'll put more nuts in, more coarsely chopped. These would be great with dried cranberries too. I think the ticket was soaking the raisins in hot water with the vanilla before adding them to the batter. The recipe doesn't call for that but I saw it noted in several other recipes, and it does seem to make a difference. And I always use old-fashioned oats. Mine turned out better looking than the picture on Allrecipes, I think. In fact, they're pretty similar to the giant one I had at Starbucks earlier this week! (shhh!)

INGREDIENTS

• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!