Recipe card from Shabby Princess Holiday Recipe Collection. For personal use ONLY. Today I'm baking Mr. Steady's favorite cookie, at Christmas or anytime - oatmeal raisin. I like to use Quaker Oats' Vanishing Oatmeal Raisin Cookies recipe. Let's begin.
You will need butter, brown sugar, white sugar, eggs, vanilla, flour, soda, cinnamon, salt, oats, and raisins.
Here is where I venture off the beaten path, though it's nothing I made up. I actually used to buy the raisins for baking and paid out the nose for them. But then a dear friend told me to "Stop doing that! Just pour boiling water over regular old raisins, you ninny!" Well, maybe she didn't call me a ninny. So put your raisins in a bowl, eat a few and then pour boiling water over them. This will plump them up. Just set the bowl aside until you're ready to use the raisins, drain them well and add to whatever you're making. Which, today, is cookies. On we trudge.
Add your sugars and butter together, cream well.
It should look similar to this when it's creamed well.
Add your eggs and vanilla. Have you ever measured your vanilla bottle cap? Mine is exactly one teaspoon.
Add your dry ingredients together in a separate bowl. Am I the only one who can never remember whether it's seperate or separate or seperete?
Add the wet and dry mixtures, add your oats and (drained) raisins and you get this lovely lump of buttery, cinnamon-y, oat-y, raisin-y goodness.
Drop by rounded teaspoon onto a cookie sheet. Again, these were bound for the freezer so they are close together.
And when you bake you get buttery, cinnamon-y, oat-y, raisin-y goodness. Isn't that amazing?
You will need butter, brown sugar, white sugar, eggs, vanilla, flour, soda, cinnamon, salt, oats, and raisins.
Here is where I venture off the beaten path, though it's nothing I made up. I actually used to buy the raisins for baking and paid out the nose for them. But then a dear friend told me to "Stop doing that! Just pour boiling water over regular old raisins, you ninny!" Well, maybe she didn't call me a ninny. So put your raisins in a bowl, eat a few and then pour boiling water over them. This will plump them up. Just set the bowl aside until you're ready to use the raisins, drain them well and add to whatever you're making. Which, today, is cookies. On we trudge.
Add your sugars and butter together, cream well.
It should look similar to this when it's creamed well.
Add your eggs and vanilla. Have you ever measured your vanilla bottle cap? Mine is exactly one teaspoon.
Add your dry ingredients together in a separate bowl. Am I the only one who can never remember whether it's seperate or separate or seperete?
Add the wet and dry mixtures, add your oats and (drained) raisins and you get this lovely lump of buttery, cinnamon-y, oat-y, raisin-y goodness.
Drop by rounded teaspoon onto a cookie sheet. Again, these were bound for the freezer so they are close together.
And when you bake you get buttery, cinnamon-y, oat-y, raisin-y goodness. Isn't that amazing?The Quaker folks also say you can omit the cinnamon and replace the raisins with chocolate chips. But Mr. Steady thinks that would be just plain wrong. So go forth and do as you please. You were going to anyways, weren't you?
I think I need to try these. And I'm with Mr. Steady. Choc chips in Oatmeal raisin cookies is a crime!
ReplyDeleteWhen you freeze them, do you have trouble with the cookie not flattening and baking properly? Maybe you thaw first?
...and praying for you today!
ReplyDeleteYou can always remember that it's SEPARATE because there's "A RAT" in the middle. (That's my English teacher tidbit of the day!)
ReplyDelete