Oatmeal YOUR WAY Cookies...
Remember the post I wrote about 21 way to get your man to do stuff? It’s a post of a bit of reverse psychology with built in sarcasm. Well here’s one for the man - How to get your woman to change the Oatmeal Raisin cookie recipe just for you – bite the raisins out.
I can’t tell you how much it has ‘worked a nerve’ to make Oatmeal Raisin Cookies for other people, to have Papa Bear sneak a few AND bite the raisins out. But guess what that means? They’re THAT good!
So I promised to share the recipe by QUAKER! Yep, it’s the recipe under the lid (tweaked).
I use to make great desserts before I had a Kitchen-Aid stand mixer. But I think the secret to EXCELLENT desserts have been the mixer and in the case of these cookies - the foil.
What you will need:
- Brown Sugar
- White Sugar
- All-Purpose Flour or Whole Wheat
- Baking Soda
- Raisins, Pecan, Walnuts, or Chocolate Chips
- a small cookie scoop
Not just any foil. You'll want the Reynolds Wrap heavy duty non stick foods lift right off foil. Just remember the blue and gold one.
One thing I learned from a fellow blogger Pamela of Pamela's Heavenly Treats is that you can substitute Whole Wheat for All-Purpose flour. It will taste the EXACT same. In other recipes the color may look different but the Oatmeal Cookies look the same. Papa Bear didn't flinch with the switch. But I do hide the Whole Wheat Flour when I'm using it, otherwise he would swear something was different.
The original recipe calls for 1 cup of Raisins. The other ways I make the cookies is using half a cup of Chocolate Chip and half a cup of Pecans or Walnuts. In playing around with the recipe 1 cup of Chocolate Chips is too sweet and one cup of nuts dries it out.
The most important thing that makes a difference in the cookie is when you take them out of the oven. People don't believe me when I say its the recipe on the lid. I think people make the mistake of waiting until the cookies look done to take them out of the oven. You want to take them out when they DON'T look ready. For me that is at about eleven minutes. Then leave them on the cookie sheet for exactly a minute and start transferring them to the cooling rack.
Here's the thing I betcha didn't know. Place a slice of white bread in with your stored homemade cookies and that will keep them fresh. Who knew right? That tip is especially great for shipping. Just make sure the receiver knows there's going to be a hard slice of bread at the bottom of the cookie tin.
In closing a just yesterday cookie related Christopherism, "Mom WHO put a half a sandwich in the cookies!?"
As of this post, the above photo is of the books/cookies donated and going in goody boxes to deployed military. Thank you all for your support!