With all of the hustle and bustle of living with family for 9 months, multiple house offers fallen through and being almost 16 weeks pregnant and still dealing with nausea, I’ve learned to find happiness in the small things. Without looking for little bits of happiness, I would probably go crazy and be a ‘debbie-downer’.
Thankfully, I have a supportive family and try to see the bright side of life….starting with these cookies!
Here’s a list of a few things that have made me happy lately:
- Moving in with my family for the past few weeks, allowing our relationships to grow. They are such wonderful company and help me be a better mom to Liam.
- Random trip to Hilton Head Island this past weekend with my parents as a last ‘hoorah’ before school starts.
- Reading parenting books and successfully implementing a few things I’ve learned! It’s amazing what a little redirection, calm voice and patience will do with a two year old.
- Painting my nails sparkly pink during nap time.
- A sudden urge to make these cookies.
My herb garden is absolutely exploding with thyme and I’ve been using it in all sort of dishes. From chicken & dumplings to savory cherry compote, the uses are endless and the flavor is perfect. I had an itch to make raisin cookies, but randomly decided to experiment with the thyme and sea salt.
Hello, perfect combination!
These are soft baked cookies too…my favorite! They’re chewy and soft and every bit delicious. You get the sweet bursts of raisin, salty crunch of sea salt, spice of cinnamon and lemon flavor of the thyme.
I don’t think you can go wrong with these!
And who knew they would make such great ice cream sandwiches!?!
Salted Thyme & Raisin Cookies
heavily adapted from Stacey’s Recipes
- 3/4 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 1/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon fresh thyme leaves
- 1/2 cup raisins
- In a mixer or bowl with an electric mixer, beat the butter, brown sugar and sugar together. Beat in the egg and vanilla extract until blended.
- In a separate bowl, combine the flour, baking soda, cornstarch, cinnamon and salt.
- By hand, stir in the dry ingredients.
- Gently fold in the thyme and raisins.
- Cover and refrigerate for at least 2 hours or up to overnight.
- Preheat the oven to 325°F.
- Roll your dough into 2 tablespoon balls. Place 2 inches apart on parchment covered baking sheets. Bake for 13-20 minutes or until the edges are just light brown.
Servings: 15 cookies