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Miss in the Kitchen; Raisin Cookies and Chili

by Wyoming Livestock Roundup

This month, we are celebrating American Heart Month with Whole Wheat Oatmeal Raisin Cookies.  This is a delicious cookie made a little healthier with whole grains.  


Yield: 2 dozen cookies

1/4 cup softened butter

2 Eggland’s Best Eggs

3/4 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups old fashioned oats

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup raisins

Preheat oven to 375 degrees.

Mix butter, eggs and brown sugar together until well combined. Stir in vanilla. Add oats, flour, baking soda, salt, cinnamon and raisins. Stir together until well combined.

Scoop onto a lined baking sheet about 2 inches apart. Bake for 14-15 minutes or until browned around the edges.

Cool on baking sheet 2 minutes and remove to a wire rack to finish cooling.




Chili is one of my go to meals for cold winter days.  It is so delicious and so comforting, and when using the slow cooker, it is so easy!  We prefer our chili to be on the mild side, and I figure you can always add in a jalapeño or two if you dig the spice.


2 pounds browned ground beef or venison

64 ounces vegetable juice (like V8)

1 27 ounces can Chili Beans (I like Bush’s)

2 tablespoons brown sugar

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon granulated garlic

1 teaspoon salt

1/2 teaspoon ground chipotle

Add ground beef, vegetable juice and chili beans to the slow cooker.

In a small bowl combine sugar and spices and whisk together. Add to slow cooker and stir to combine.

Cover and cook on low for 8 hours or high for 4 to 6 hours.

Serve with your favorite toppings such as sour cream, green onions, cheese and Fritos.

Milisa Armstrong lives on a cattle ranch in Hugo, Okla. where she cooks, writes and raises a family. Visit her blog at for more recipes

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