The Flaming Pot Holder

Well, today marks the last day of the Baker’s Dozen of Blog Posts I started back on the 6th.  It’s been fun.  I’ve experimented with new recipes.  I’ve received excellent feedback and comments from people (thank you!).  I’ve started a habit of writing every day.  I’ve “met” some nice people and discovered several interesting blogs.  Glad I did it!

Wasn’t sure what to use as my “final” post and Matt suggested this one.  This is one of our favorite cookies. I like to use the jumbo raisin medley from Trader Joe’s (but beware, the raisins are huge and you gotta love raisins if you use them).  The “secret” to this cookie is soaking the raisins in the eggs and vanilla.  It makes them plump up and stay moist.   You could also use dried cranberries in place of the raisins.  Depending on how moist they are, you can choose to soak them in the eggs and vanilla or just mix them in later. If you decide to use chocolate covered raisins instead of regular raisins, don’t soak them in the eggs.  Just add the eggs and vanilla after you cream the butter and sugars.

Oatmeal Raisin Cookies

3 eggs

1½ teaspoons vanilla

1 cup raisins (or dried cranberries)

1 cup butter

1 cup light brown sugar, packed

1 cup sugar

2½ cups all-purpose flour

½-1½ teaspoons cinnamon (or apple pie spice), amount depends on your preference

2 teaspoons baking soda

½ teaspoon salt

2 cups old-fashioned rolled oats (not quick cooking)

1 cup pecans or walnuts, chopped (optional)

Possible substitutes for raisins:  dried cranberries, chocolate chips, butterscotch chips, or chocolate covered raisins

Preheat the oven to 350ºF.  In a medium bowl, beat the eggs and add the vanilla.  Stir in the raisins.  Let this sit on the counter while you make the cookie dough.

In a large mixing bowl, cream the butter, brown sugar, and sugar. Sift together the dry ingredients (flour, cinnamon, baking soda, and salt).  Stir the dry ingredients into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.

Drop by teaspoonfuls 2 inches apart on parchment-lined cookie sheets. Bake for about 8 to 10 minutes or until lightly browned.  If you like thinner, crisper cookies, then you can use the “Katie Whack Method” – midway through cooking, pick up the cookie sheet (using a handy-dandy pot holder), and whack the cookie sheet on the oven rack so they deflate.  Remove from baking sheets and cool on racks.