Wednesday Food: Oatmeal Raisin Cookies

Growing up, cookies and muffins were a regular thing at my house.  Especially on rainy weekends and snow days.  It was my start into the world of baking, and it still gives me joy and a feeling of satisfaction to make a batch of cookies.

Chocolate chip cookies were always the favorite.  My mom and I could never get over the Tollhouse recipe.  It always seemed to be the best and tasted so good!  But chocolate chip cookies are a dime a dozen, so lets spice things up!

I asked for suggestions on Facebook and the people have spoken - it shall be Oatmeal Raisin Cookies!  Which works perfectly because they are Eric's favorite.  Every time we make a trip home, my mom gets the oven fired up and makes sure Eric has a fresh batch after the long 8 hour drive. But first let me give you some tips on making your favorite cookies.

* Make sure your butter and eggs are at room temperature.  Your mixer will thank you, it will take less time to cream the butter and sugar and it will make your batter come together much nicer.  If the eggs are ice cold and you add them to the batter, it will look separated and result in a less superior cookie.  When you work in kitchens, one of the first things we do in the mornings is pull out butter and eggs from the walk-in so we are set for the day! 

* Many cookies are made by using the creaming method.  Very similar to making poundcake, you start by creaming the butter, then slowly adding the sugar and letting it mix for awhile.  The process of fat mixing with the granules of sugar creates air pockets resulting in a fluffy batter.  Afterwards the eggs get added one at a time and then the dry ingredients.  To keep the batter as fluffy as you can do not over mix after the flour has been added.  You'll end up developing too much gluten making the cookies tough and the whole creaming process will be wasted.

* When your baking your cookies, take them out a little early.  They are going to continue to cook after you take them out of the oven (what we call "carry over cooking").  So if you take the cookies out when they are done, they will just over bake.  It is best to take them out when they are nice and golden brown on the bottom and still a bit soft in the center.  If you feel like you've taken them out too late then you can slow down the "carry over cooking" process by taking them off the sheet tray immediately.  (or if you just want them super super soft!)

Alright let's get started....

Oatmeal Raisin Cookies - Preheat oven to 350 degrees

2 sticks of unsalted butter
3/4c. brown sugar (I like dark brown sugar, has more of a robust flavor)
1/2c. sugar
2 eggs
1t. vanilla
1 3/4c. all purpose flour
1t. baking soda
1t. ground cinnamon
1/2t. salt
2c. rolled oats
1c. raisins

1) If you have a mixer, use the paddle attachment to cream the butter.  If your doing it by hand, you'll be really happy that you let everything come to room temperature!  Also gives your arms a nice workout!

2) Mix your butter for a few minutes to get it broken up then slowly add the sugar.  Stop the mixer a couple of times to scrape the sides.  Cream the butter and sugar for around 10 minutes.


3) Add the eggs, one at a time.  After each goes in, let the batter mix till it comes back together.  You will want to scrape the sides again.  Also, add the vanilla.

4) Combine the flour, baking soda, salt and ground cinnamon.  When it is all together, it will cut down on the mixing time.  Just mix till it comes together, or mix it by hand if you like.  Then add the oats and raisins at the end.


5) Drop spoonfuls of the dough on a cookie sheet, however big or small you'd like them to be.  Let them bake for about 10 minutes.

It's hard to resist cookies.  If you smell fresh, warm cookies coming out of the oven, how can you say no??  What I love about cookie dough is that it can be held in the fridge or freezer.  So, no need to gobble all the cookies down right now, you can save it for another time when your sweet tooth calls!

Join me next week for another adventure and delicious baking!


1 comment:

  1. I just tried out this recipe. I'm a cookie making virgin and this one got me interested since I've been craving oatmeal raisin cookies. Anyway, the first batch came out way too big (not that it matters since it's all going down the same hole). The second batch resembled more of a cookie. They came out very tasty. Thanks for the tips!


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