the wanderings my mind takes

DebV Oatmeal Cookies


Today, I decided to play with my Oatmeal Raisin cookie recipe. Now I am going to give you my recipe, but your cookies still won’t taste like mine. I’m not trying to sound smug. The recipe card was too small for the one thing I do different from everyone else in most of my cookies. I tried a smaller font, but couldn’t see it.

Anyway, I use half light brown, half dark brown sugar and it really adds to the flavor. There, the secret is out about my chocolate chip cookies. For years, I have neglected to mention that part. To be honest, I never thought about it until having to redo my recipe card. I had misplaced mine and was having an old person moment!!! Anyway, my men said there was something off about the cookies. They were right, too. The cookies were good – I mean how can chocolate chip be bad! But, they weren’t mine. That is when it struck me that I use half and half. I mix them together right in my canister. That day, I opened a fresh bag and only used light. Just not the same.

So, try using dark brown sugar for half the brown sugar and see how it tastes.

I also use it that way for pumpkin pies. I use more brown sugar than white, too. I’ll dig that out and post it later.

The raisins are ground up for my recipe. That is a trick my sis, Kathy taught me when our children were small. I was saying how Nick (my oldest and 2 at the time) would spit the raisins on the floor. She said, “ Mince them before mixing them in. They don’t see them and will eat it.” Well, I discovered that it also helped keep the cookies moist.

The original recipe called for 1 cup of margarine which I changed today when making them. You can use what you prefer.

DebV Oatmeal Cookies              13 minutes@ 375°f 4 dozen

1 cup granulated sugar

1 cup packed brown sugar

½ cup shortening

½ cup margarine

1 tsp vanilla

2 eggs

1 cup raisins – mince in processor

2 cups flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp cinnamon

3 cup quick cook oats

1/3 cup chopped pecans – optional

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Preheat oven to 375° (350° if using darker pans)

Grind raisins up in food processor. They will end up a big ball, sprinkle some of your measured sugar in and pulse.

In mixing bowl, combine sugars, shortening, margarine, eggs, vanilla and ground raisins. Mix well.

In separate bowl, combine flour, soda, salt and stir together. Now add, cinnamon and oats.

While mixing, stir in flour mixture until well mixed. Add pecans and stir.

Drop by rounded teaspoon or with cookie scoop onto ungreased pan. Bake for 12 – 14 minutes (depends on oven, so check after 12). Let sit on pan for a minute, then remove to wax paper.

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