Man that was a good Oatmeal Raisin Cookie!
Don't let a recipe that you really want to try sit around!
Go and explore!
Enjoy your own creativity!
I was told:
Don't use That Recipe.
Don't use the Regular "Quick" Oats.
Don't add Raisins.
Don't add Pecans or any other nut.
Shut Up.
Baking is a personal skill. You do things different than I do. Recipes drift over the years and you adapt things to available ingredients, equipment, and tastes.
I'm glad I made this recipe the way I did. I have had the recipe for so long I forget how I got it, the recipe doesn't say, it's on a scrap of paper and I present it here with ingredients and process.
I actually did it so I would have something after workouts to get me back in balance, but man! that was the best cookie I've had in a long time.
Next time I make them this way.
I give you permission to make these anyway you want to!
Enough of that...
Yield was 36 cookies using a tablespoon sized scoop, rounded. That's about 1.4 ounces per cookie (40g) so they are really more like an oatmeal raisin bar.
Ingredients (as I made them):
Process:
Yield was 36.
Don't let a recipe that you really want to try sit around!
Go and explore!
Enjoy your own creativity!
I was told:
Don't use That Recipe.
Don't use the Regular "Quick" Oats.
Don't add Raisins.
Don't add Pecans or any other nut.
Shut Up.
Baking is a personal skill. You do things different than I do. Recipes drift over the years and you adapt things to available ingredients, equipment, and tastes.
I'm glad I made this recipe the way I did. I have had the recipe for so long I forget how I got it, the recipe doesn't say, it's on a scrap of paper and I present it here with ingredients and process.
I actually did it so I would have something after workouts to get me back in balance, but man! that was the best cookie I've had in a long time.
Next time I make them this way.
I give you permission to make these anyway you want to!
Enough of that...
Yield was 36 cookies using a tablespoon sized scoop, rounded. That's about 1.4 ounces per cookie (40g) so they are really more like an oatmeal raisin bar.
Ingredients (as I made them):
- 2 Sticks or 1/2 pound of unsalted butter (room temp)
- 1 cup of Dark Brown Sugar, packed
- 1/2 cup of white or granulated Sugar
- 2 Eggs (room temp)
- 1 teaspoon Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon Salt (can be omitted)
- 3 cups Oats (quick oats, or old fashioned, not cooked)
- 1 cup Raisins (I used Baking Raisins, you may used wet or soaked)
- 1/2 cup unsalted Pecans or other unsalted nut
Process:
- Preheat your oven to 350F
- Cream together your Sugars and Unsalted Butter
- Add in Eggs and Vanilla and beat well.
- Separately, Combine Flour, Baking Soda, Cinnamon, and Salt.
- Add to batter and mix well.
- Add in Oats, Raisins, and Nuts and mix well.
- Drop rounded tablespoon sized balls onto un-greased cookie sheet, or line with foil or bakers parchment.
- Bake 10 to 12 minutes until golden.
Yield was 36.
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