I posted these together since I use the same base for both cookies

First thing is to re-hydrate the raisins in the rum if you are doing the raisin oatmeal variety.  Otherwise, just start making the base.

Then Cream the Sugars with butter.  This is a really important step and should be creamed until the butter absorbs the sugar which takes almost 5 minutes.  This will keep your cookies from spreading.

Then you add your eggs one at a time beating well after each one.  

Add the dry ingredients

At this point you add either the raisins or the cinnamon chips.

Scoop out onto a cookie sheet.

When they are finished they don't look done but they will continue to cook on the pan, let them cool on the pan.  If you bake them til they look done they will be drier.

Oatmeal Cookie Base Recipe 

Yield:  5 dozen cookies

1 cup butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 tablespoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 3/4 cup flour

1/4 cup cornstarch

1 tablespoon cinnamon

Option of cinnamon chips, chocolate chips, or rum raisins 

Preheat oven to 350.  Cream butter and sugars for 5 minutes.  Add eggs and beat after each addition until it is fluffy, add vanilla.  Combine dry ingredients.  Add to the creamed mixture, mix til just combined.  Add option.  Scoop out dough onto cookie sheet with a silpat or parchment paper.  Bake for 7-8 minutes.  Cookies will looked under cooked, allow to finish cooking on sheet as it cools then remove to rack. 

For Rum Raisin Oatmeal Cookies

2 cups raisins

1/4 cup rum

Place raisins in a sauce pan, pour rum over the top.  Heat on stove until it starts to boil and then turn off heat, cover with lid and allow to cool. 

For Seriously Cinnamon or Oatmeal Chocolate Chip cookies

2- 12 ounce packages cinnamon chips

                           or

2-12 ounce packages chocolate chips

0

Carl and April

12:00 PM

I had leftover crushed mint from our Christmas cookies and I love mint with chocolate so I came up with these.  They are melt in your mouth and are pretty much addictive.

I wish I had taken more pictures while making them but they are pretty easy to do.

2 cups crushed peppermint candy

1 cup Cream

¼ cup butter

18 large marshmallows

1 cup (6 oz) chocolate morsels (if you like sweeter you could use half milk, I prefer to use semi-sweet or darker)

2 cups mini marshmallows
Fine sea salt for sprinkling

Combine first 4 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, about 10 minutes or until a candy thermometer registers 234 degrees F. 

Remove from heat; add morsels, stir until morsels melt.  Fold in mini marshmallows.

Drop by rounded tsp. (work quickly) onto lightly butter wax paper; sprinkle with sea salt; cool.  Store in an airtight container.

Yield:  3 ½ dozen

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Carl and April

9:58 AM