Archive

Posts Tagged ‘old fashioned’

Post 13/13 – Old-Fashioned Oatmeal Raisin Cookies

January 18, 2012 1 comment

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. 

Advertisements

Post 4/13 – Snickerdoodles

January 9, 2012 2 comments

I love baking cookies during the holidays, but I think sugar cookies and gingerbread cookies are labor intensive. I enjoy making the cookie dough, but finishing the cookies isn’t my favorite part. With all the rolling, choosing cookie cutters, frosting them, and decorating, it takes time (Did I mention that I get bored easily and tend to bounce from task to task?!? Well, I do.) This year, we dialed down the holidays so I decided to try an easier cookie – snickerdoodles. Granted, I’d never made them before, but thought it was worth a try. Years ago, my friend Christine Teague gave me her Grandmother’s snickerdoodle recipe. I made a few changes to her original recipe: substituted butter for the shortening, added a bit more spice to the cookie dough, and added some vanilla. They were delicious!

Possible vegan option:  I haven’t tried this yet, but I think you could use vegetable shortening and an egg substitute and these would be fine as a vegan option. Ah, so much cooking and experimenting to do, so little time!

Here’s the tweaked recipe, hope you like them:

1 cup softened butter

1½ cups sugar

2 eggs

1 teaspoon vanilla

2¾ cups all-purpose flour, sifted

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon freshly grated nutmeg, optional

¼ teaspoon cinnamon (or apple or pumpkin pie spice), optional

For rolling:

2 tablespoons white sugar

2 teaspoons ground cinnamon

Cream together the butter and the sugar. Add the eggs and the vanilla. Blend in the flour, cream of tartar, baking soda, salt, nutmeg, and cinnamon.

Chill the dough. While the dough is chilling, mix the 2 tablespoons sugar and the 2 teaspoons cinnamon. Form the dough into balls about the size of walnuts and roll them in the cinnamon sugar mixture.

Preheat oven to 350º degrees F. Place 2 inches apart on ungreased baking sheets and flatten slightly with your hand, a glass, something (this will make a crisper cookie)*. Bake 8 to 10 minutes, or until set but not too hard. Remove from baking sheets and cool on racks.

*I have a strange technique when making ball cookies or drop cookies…I really like crisp, flat cookies. So, not only do I flatten the balls but I also open the oven mid-way through cooking, pick up the cookie sheet (using a handy-dandy pot holder), and whack the cookie sheet on the oven rack so the cookies deflate. I know, you aren’t supposed to open the oven, but I’ve been doing it since I was a kid and some habits are too hard to change (and Matt says it works!).