The Best Oatmeal Cookies Ever

These are definitely the best oatmeal raisin cookies I have ever eaten. I'm usually not a fan of oatmeal raisin. Actually, let me clairfy, I'm usually not a fan of raisin. I like the oatmeal and cinnamon part! These cookies promised that even raisin haters will love them!

The recipe utilizes a method of soaking the raisins for a couple of hours before they go into the cookie. This produces a plump and moist raisin inside the cookie. And even though the recipe promised that you'd love the cookies, even if you hate raisins, I STILL debated skipping them. Lucky for me, I was baking these for a friend who actually does like raisins so I was forced to keep them in, and I'm so glad I did! These cookies are soft and chewy and even better on day 2.

I will definitely be making these again (and again and again). In this batch I decided to mix in some white chocolate and dried cranberries. The recipe is really adaptable so feel free to add in whatever you'd like!

Recipe: From Journey to Crunchville
  • 1 cup butter, room temp
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs, well beaten
  • 1 TBSP (yes tablespoon) vanilla
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinammon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 3 cups oatmeal (quick cooking or old fashioned, not instant)
  • 1 cup raisins
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped nuts (optional)
  1. The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. I just walked by a few times and stirred it while I waited.
  2. Preheat to 350 F. Cream butter and sugars with mixer. In a seperate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended. Add dry ingredients to creamed mixture and mix well. Now add in the egg & raisin mixture (I used my hands). Then add oatmeal and chocolate chips/nuts and combine well. Form into balls on cookie sheet. Bake 10 minutes. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack.

Caramel Apple Cheesecake Bars with Streusel Topping

The day has finally come. The day when I have to blog about a dessert that I made that was sub-par. Unfortunately, as delicious as its name sounds, this dessert fell flat for me.

I had a bunch of apples that I wanted to use so I was looking for a good apple recipe. After reading numerous apple crisp, cobbler, and pie recipes I settled on this Caramel Apple Cheesecake Square recipe. The name just drew me in!

The cheesecake layer was good and the apple layer was good (though it probably could've been doubled... the apples sort of got lost), but the crust and the topping left a lot to be desired. The crust was soggy and didn't hold up to the layers very well. If you have a good crust recipe definitely use that instead. I would maybe use this recipe from the lemon bars I made this summer. And the topping just seemed a little too floury for me. I'm really surprised that it didn't turn out better because it had a lot of positive reviews. Oh well... at least I got a few pretty pictures!

Recipe: From
  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar, plus 2 tablespoons, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Streusell topping, recipe follows
  • 1/2 cup caramel topping

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
  3. In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
  4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping
  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.