I made these cookies solely for two friends who I thought utterly deserved some Brinkles Sprinkles. First off, my teammate and friend Lindsey doesn’t like chocolate…and considering 99% of my desserts that I bring to soccer practice include chocolate, she’s always left without a sweet. And secondly, my friend Frank just said his favorite cookie was oatmeal raisin and his mom made the best oatmeal raisin cookies ever. I’m always up for a challenge…in the end, he said my cookies were different than what his mom made but were just as good. Success for Brinkles Sprinkles!
1/2 cup Butter Flavored Crisco
2/3 cup Brown Sugar
1/2 teaspoon Vanilla Extract
3/4 cup Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1 1/2 cups Rolled Oats
1 Cup Raisins
…and you can add 1/4 cup of walnuts if you want, but I’m wasn’t feeling the walnuts this time.
In an electric mixer, cream together the Crisco and brown sugar until smooth. Add the egg and vanilla and mix again. At this time, whisk the flour, baking soda, cinnamon and salt together and add to the wet mixture. Stir in the oats, raisins and walnuts, if using them.
IMPORTANT! At this point chill the dough for at least an hour. Just do it. Don’t ask questions. (Well if you really want to know, when you chill the dough, it helps makes them extra thick and chewy when you bake them.)
Now, you can preheat the oven to 350°F. After chillin’ like a villain in the fridge, scoop the dough by the tablespoon onto an un-greased cookie tray. Bake for 8-10 minutes. They should have golden brown edges and still be a little undercooked on the top. Let them sit on the hot baking sheet for five minutes before devouring them.
Nom nom nom.