Monday, December 5, 2011

COOKIE CHRONICLES - Classic Cookies - Oatmeal Raisin

Cookies with oatmeal
What could be more comforting than a nice warm cup of coco and a couple Oatmeal Raisin Cookies after a long winter's day out in the elements?  And the aroma that fills the house when such a thing is baking is beyond beyond!
A little bread-like, a little desert-like....suddenly all the cares of the world drift away as the cookie's homey nature envelopes the day-weary soul!

There's not a self-respecting cookie plate that would show it's face in public without a good representation of this treat upon it!  Gawd!

There are tons of Oatmeal cookie recipes out there....ranging from simple to sublime.  Some have apples as well as raisins, some include nuts and or chocolate chips, and some even include peanut butter!  My personal favorite is a conglomeration I call Oatmeal Raisin Chocolate Chip Peanut Butter.   As the title indicates, there's a lot going on in that cookie!   I'll include the recipe for it in a separate blog entry.  But for now.....may I present a version of a very simple, very classic Oatmeal Raisin cookie.


OATMEAL RAISIN COOKIES
Pre-heat oven to 350 degrees F
1/2 cup of butter, softened
3/4 cup firmly packed brown sugar - I prefer dark brown
1/2 cup granulated sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon Baking Soda
1 teaspoon ground cinnamon (more if you like cinnamon)
1/2 teaspoon salt (optional)
3 cups Rolled oats - quick or old fashioned - uncooked
1 cup raisins


Beat butter and sugars in a large bowl until creamy.  Add eggs and vanilla. Beat well. Add combined flour, baking soda, cinnamon and salt.  Mix well. Add oats and raisins.  Mix well again...I use a trusty wooden spoon during this part of the process.  It's easier than burning out your electric mixer motor.
Drop by rounded Tablespoons full (or teaspoons full if you want smaller) onto ungreased cookie sheets. Flatten slightly with back of spoon or hand.  Bake 8 to 10 minutes or untily light golden brown.  Cool one minute on sheet. Move cookies to wire rack, cool completely.  Store in air tight container. Makes about 4 dozen.