Oatmeal Raisin Skeleton Eye Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
Ingredients
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ cup raisins
- ⅓ cup unsalted butter, softened
- ⅓ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 12 candy eyes
Instructions
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and brown sugar until smooth.
- Add the egg and vanilla extract, then stir until combined.
- Mix in the rolled oats, flour, baking soda, and cinnamon until a dough forms.
- Fold the raisins into the dough.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them a few inches apart.
- Bake for 10 to 12 minutes until the edges turn golden.
- Remove the sheet from the oven and immediately press two candy eyes into each warm cookie.
- Let the cookies cool on the sheet for 5 minutes before moving them to a rack.
Notes
Press the candy eyes in while the cookies are still soft so they stick without extra icing. If the dough feels too sticky to scoop, chill it for 15 minutes first. Store cooled cookies in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Wooden Spoon
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Wooden Spoon