Oatmeal Raisin Cookies

I've never been a huge fan of oatmeal raisin cookies but they just so happen to be my hubby's favorite. This recipe is truly yummy and is Hubby and wife approved. They have lots of oats and flavor! I often half the recipe. Via sallysbakingaddiction

Ingredients:

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 cup (200g) packed brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs
• 1 Tablespoon vanilla extract (yes, Tablespoon!)
• 1 Tablespoon molasses
• 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled) I usually add a bit more
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (140g) raisins

Directions:

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. Mix in the flour, baking soda, cinnamon, and salt oats and raisins. Mix on low until combined. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F. Line two large baking sheets silicone baking mats. Set aside.
4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Baked Garlic Fries with Spicy Aioli

Thank you Pinterest yet again! Came across these delectable fries. They are perfection. I adapted this recipe from Six Sisters and they are to DIE for! Don't be afraid of the spicy sauce; its just the right amount of kick.

Ingredients

Garlic Parmesan Fries:

• 8 medium russet potatoes, cut into ¼" strips
• ¼ cup olive oil
• 1-2 cloves garlic, minced
• 4 teaspoons garlic powder
• 3 teaspoon seasoned salt (I used Lowry's)
• ½ cup grated parmesan cheese
• 4 TBSP dried parsley
• Freshly ground pepper to taste

Spicy Aioli:

• 1/2 cup mayonnaise
• 1 tsp garlic powder
• 1½ teaspoons lemon juice
• 1 teaspoon dijon mustard
• ¼ teaspoon cayenne pepper

Instructions

Garlic Parmesan Fries:

1. Scrub potatoes and cut. Rinse with cold water and microwave for about 5-8 minutes in an 9x13 Pyrex until barely tender. Preheat oven to 425 degrees while they cook.
2. In a large bowl mix spices, garlic and Parmesan. Mix well. Once potatoes are cooked place potatoes in spice mixture and drizzle with olive oil and toss to coat.
3. Place potatoes in a single layer on a foil-lined baking sheet.
4. Bake for 15 minutes on bottom rack.

Spicy Aioli:

1. In a small bowl, mix all ingredients together. Chill before serving.