Do you remember when I was a finalist in the “So You Wanna Be a Cakespy” contest with my Funfetti Truffle Chocolate Cupcakes? It was incredibly exciting even though unfortunately I did not win, but I have the pleasure of having the winner guest post right here on The Spiffy Cookie today! Molly from CAKE for your icing (CAKEfyi – cute blog name) won a trip to CakeSpy with her Neapolitan Blondie Bars (so extremely jealous)! It’s hard for me to be too upset that she won instead of me when she has also made things like Orange-Almond Oatmeal Sandwich Cookies and Chocolate-Peanut Butter Swirl Cookies. Just send me a few batches Molly and we’ll call it even ;-).
Hello everyone! I’m thrilled to be guest posting on Erin’s blog today. I’m Molly, the blogger behind CAKE for your icing, and I have something terribly good to tell you about. It has to do with cookies, fresh fruit, and the summer sun. Yeah, I totally knew you would be interested.
I think you will all agree with me that it’s full-fledged summertime out there. I know many of you have already been experiencing this heat wave for weeks, but in Washington, we’re the last to get it. So, while some of you are sick of the heat, I’m thrilled! The sunshine is finally here, and I’m ready to spend my days outside by the water eating fresh fruits and good cookies.
I combined the best of both worlds with these Lemon-Raspberry Oatmeal Cookies. Sometimes when I think of lemon, I think of winter, but most other times the bright scent and tart flavor screams summer. Raspberries on the other hand, well, there is no debate. Raspberries mean summer to me, and I celebrate that by eating them by the handful.
These cookies use pure lemon extract and fresh raspberries in the batter to create a sweet, tart cookie. They celebrate the bright sunshine and great flavors that summer is all about.
Lemon-Raspberry Oatmeal Cookies
1/2 C Butter
1/2 C Brown Sugar
1/2 C White Sugar
2 Tsp Pure Lemon Extract
1 1/4 C Flour
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 C Oats
2/3 C Fresh Raspberries
Preheat your oven to 350 degrees.
Cream the butter and sugars. Add the egg and lemon extract and beat well. Add flour, salt, and baking soda and beat until a soft dough forms. On low, beat in the oats, and then add in the raspberries. Drop by tablespoons full on to a greased cookie sheet.
Bake for 10-12 minutes, until the edges begin to brown.