Then I made oatmeal raisin cookies. I decided to use Crisco instead of butter because we had some from another project a few months ago. The recipe I created came out great! Find it at the end of this blog post.
Then I found some more time to sit outside again, for the beauty of summer only lasts so long!
Today is another rainy day. At least we lucked out with dry skies for our morning walk, but it has been basically raining at some rate or another ever since. In addition to my usual stuffs, I've spent some time money earning today. I hope to also take another walk and maybe watch an eppie of Atypical before my child JoAnn stops by for dinner later. I had some other plans, but I'm thinking maybe today was meant to be a more low-key sort of day.
On the lunch plate: Ramen, leftover meatloaf, pepper sticks with bacon-ranch dip, oatmeal raisin cookies (I am a hungry girl today!)
In the drinking glass: Tap water
On the dinner plate: Homemade mac & cheese, confetti corn
Recipe I hope to make soon: Zucchini oatmeal cookies
Weather right now: Clouds, breezy, 72 degrees Fahrenheit
Oatmeal Raisin Cookies
½ cup vegetable shortening
⅓ cup salted butter, softened
1 ¼ cup firmly packed light brown sugar
1 large egg
¼ cup 2% milk
1 ½ teaspoons vanilla extract
1 teaspoon rum extract
½ teaspoon maple extract
1 ½ cup flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon allspice
½ teaspoon cinnamon
2 ¾ cups old-fashioned oats
1 cup raisins, lightly packed
Heat oven to 350 degrees Fahrenheit.
Beat shortening, butter, brown sugar, egg, milk, and extracts with an electric mixer, until well combined.
Add flour, baking soda, salt, and spices. Beat on low speed until thoroughly blended.
Stir in oats & raisins.
Drop by rounded tablespoons onto baking sheets. Bake for 10 minutes. Enjoy.
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