Sometimes, you just want a cookie that reminds you childhood.
If I’m being honest, I haven’t felt great this past week because the great cold and flu season has already hit Northern New England, and I’ve only wanted to curl up under a blanket and east comfort food.
I’ve wanted a comfort cookie. Actually, I’ve only wanted the cookie batter, but I do enjoy the end result of a cookie.
I’ve said before I do not come from good baking or cooking stock; rather, a line of people who quite easily could have destroyed a love of food altogether for me. Having said that, the rare thing my mother did bake when I was younger was the oatmeal cookie recipe on the back of the Quaker Oats tub.
On the front, wholesome Quaker man. Flip it over, sinfully good cookies. Even trade.
My dad and I repeatedly would sneak through the kitchen and grab a handful, hoarking the whole batch down within 24 hours. It would always piss my mother off, much to our twisted delight, that she only had a few cookies.
My father and I felt it was only her fault for not being as fast as we were.
As time developed, this recipe really hasn’t. Don’t know, just can’t go wrong with some ideas. The only thing I’ve changed up is adding chocolate chips when I don’t want raisins, maybe throwing in cranberries closer to Christmas, but today, I wanted a combo of raisins and chocolate chips.
I use BJ’s Wellsley Farms Gourmet Raisin Medley:
The combo of the three types of raisins does add a nice twist to the flavor profile, and the raisins are huge:
I use Ghirardelli Chocolate Chips, as I think they actually are a better flavor profile than many others. Personal preference, though. Do as you please with your chips 🙂
A few notes here:
Any time a cookie recipe, in particular, states to beat butter and sugar together, that time frame is about 3-5 minutes, depending on how soft your butter is. You want to make absolute sure that the fat and sugar have time to blend. This avoids a grainy outcome in the final product. This makes sure your cookies taste ideal. Your mixture should look something like this – light in color and ssmoooooth.
A wee bit of happiness, comfort, nostalgia, feel better goodness comes at the end:
Hey, it’s a healthy cookie with oats, right?
Happy Eating 😉
VANISHING OATMEAL RAISIN COOKIES
- 1 ⁄2 cup margarine or 1⁄2 cup butter softened
- 1 cup brown sugar firmly packed
- 1 ⁄2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1 ⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ⁄2 teaspoon salt
- 3 cups Quicker Quaker Oats or 3 cups Old-Fashioned Quaker oats uncooked
- 1 cup raisins
Heat oven to 350°F.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Cool 2 minutes on cookie sheet; remove to wire rack.
Makes about 4 dozen.
Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.