One of my weaknesses is Oatmeal Raisin Cookies. I am thinking not the kind of cookie that is the size of a sunflower or as sweet as a sweet potato that you can buy at any coffee establishment, no. Here’s a recipe that passes the taste test. It’s not too sweet. You have an option to make the cookie the size you want. I prefer a modest size cookie. The size of oatmeal raisin cookie I made with a large tablespoon scoop produced two-dozen cookies plus.
Notes: I followed the recipe, but I used Vietnamese cinnamon (Available in Minneapolis from Penzey’s Spices), which is excellent for these cookies. I used Kerry Gold Butter from Ireland that was saved for such an extravagance. I baked the cookies for 15-20 minutes as they were thick and larger.
Kerry Gold can be found at better grocery stores and Trader Joe’s. This butter has a message printed on its gold package, “In Ireland cows graze on the pastures of small family farms. [Their] milk is churned to make Kerry Gold butter.” Americans make very fine butter too, but this is truly a rich sweet butter worth a splurge and great in these cookies.
Oatmeal Raisin Cookie Recipe From Simply Recipes
http://www.simplyrecipes.com/recipes/oatmeal_raisin_cookies/ Retrieved November 10, 2012. Posted by Elise
1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
1 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
2 large eggs, well beaten
1 Tbsp vanilla
3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
1 1/2 cups raisins
1/2 cup chopped walnuts (optional)
1 Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.
2 In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.
3 Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins and nuts. Stir in oats.
4 Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
5 Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.
Yield: Makes about two-dozen cookies.
A short history of Oatmeal Raisin cookies from Cookies.Com
“Another popular treat, the oatmeal raisin cookie, has a more international origin. Oatmeal cookies are the descendants of oat cakes made by the Scots and the British. Oat cakes first appeared when the Scottish began harvesting oats as far back as 1,000 B.C. History does not record how or when raisins were added to the mix, but history records that raisins and nuts had been added to the cakes since the Middle Ages. The first, recorded oatmeal raisin cookie recipe was written by Fannie Merritt Farmer in 1896. Billed as a “health food,” the cookies quickly became popular, and by early 1900s a recipe for the delicious treats appeared on every container of Quaker Oats.” – The Real origins of Chocolate Chip and Oatmeal Raisin cookies –
http://blog.cookies.com/2010/06/04/%E2%80%A8the-real-origins-of-chocolate-chip-and-oatmeal-raisin-cookies/ Retrieved November 11, 2012.
Now, for a glass of milk and an oatmeal raisin cookie…health food. Gotta try that.