Sunday, March 18, 2012

Oatmeal Cookies


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By Chef Diane

In case this is your first time to visit this site, I have one thing to share with you about me.  I love to bake.  I love baking, but not the eating, so I bake cookies and treats and send to friends and family on a regular basis.  Of course each person has their own favorite, so I try to fix that for them.  I have found that most of the men folk I bake for all love oatmeal cookies with raisins.  I usually bake sugar cookies, or chocolate chip, but to make the guys happy I will occasionally bake them oatmeal.  I have tried the store bought mix, but it doesn't have raisins, only chocolate chips.  I have also tried the already made dough, just heat and eat.  But that just doesn't do it for me either.  So I started with a can of Oats, and just looked on the back for a recipe.  I changed mine up just a bit, I added a mixture of raisins and craising and a little nutmeg and some chopped pecans.  I thought they were pretty good, and the craisins gave it a little extra zip.

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The first oatmeal cookies were created during the late 1800's in England. These cookies, however, were not the same consistency as we know of them today; they were more oatcakes than actual cookies. During the Middle Ages, spices, nuts, and raisins were commonly added to oatmeal cookie recipes.

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Oats are not only tasty, but they are very nutritious too, they are full of fiber, and help to lower cholesterol too.  Today is Oatmeal Cookie day, for a delicious snack, try this recipe to make yourself and family a treat, but if you don’t have time to bake today, you can always get the store bought kind, or even an oatmeal cream pie.

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Vanishing Oatmeal Cookies

Ingredients

1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonful’s onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Prep Time: 20 min
Cook Time: 08 min

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