Old Fashion Oatmeal Raisin Cookies

I used this recipe from MATHER, omitting the zucchini and adding the raisins instead. 

I may be a bit old-fashioned, but I genuinely believe that oatmeal raisin cookies rank among the finest desserts one could ever enjoy. These delightful treats have wonderfully soft, chewy centers that contrast with buttery, golden-brown edges that add a touch of richness. Each bite has just the right hint of cinnamon, enhancing the overall flavor without overpowering the other ingredients. 

 

What I love most about oatmeal raisin cookies is their versatility; made with wholesome oats and sweet, juicy raisins, they offer a delightful sense of indulgence while still being suitable for breakfast. Whether enjoyed with a steaming cup of coffee in the morning or as an afternoon snack, these cookies provide a delightful combination of taste and texture that keeps me coming back for more. Overall, they strike an exquisite balance between comforting familiarity and timeless appeal.

Ingredients

1 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. kosher salt

1 cup (2 sticks) salted butter, at room temperature (infused unsalted butter, 2 tablespoons shifted)

1 cup packed light brown sugar

1/2 cup Molasses

1/2 cup granulated sugar

2 tsp. vanilla bean paste or vanilla extract

2 large eggs

3 cups old-fashioned rolled oats (grind with a coffee grinder for flour consistency)

1 cup raisins

Get ready to enjoy delicious homemade cookies without spending all day in the kitchen! This quick and easy recipe lets you bake some now and freeze the extra dough for warm treats anytime. They're sure to be a hit at church potlucks or bake sales! These delightful, chewy cookies are inspired by my beloved brown sugar oatmeal cookies, so if you love oatmeal raisin cookies, you'll definitely want to try these too! Enjoy every bite!

Do you need a stand mixer to make these cookies?

No, a hand mixer works perfectly for this cookie recipe. If you don't have an electric mixer, you can still make these cookies by mixing by hand. Just make sure your butter is at room temperature so the dough mixes easily.

How do you make oatmeal raisin cookies soft and chewy?

Brown sugar and oats help make oatmeal raisin cookies soft and chewy, but the key is not overbaking. Remove the cookies when the edges are lightly golden, and the centers still look slightly soft. They'll continue to set as they cool.

What kind of oats are best for oatmeal raisin cookies?

Use old-fashioned rolled oats for that signature chewy texture. Instant oats are finer and more processed than old-fashioned oats, so they absorb more moisture and can leave your cookies dry. Avoid steel-cut oats, too—they're too coarse and won't soften properly as the cookies bake. Rolled oats give the cookies that perfect bite and help hold everything together.

Can you add nuts to oatmeal raisin cookies?

Absolutely! Walnuts or pecans add a delicious crunch. Use 1/2 cup and fold them in with the oats and raisins in step 3.

Do you have to chill oatmeal raisin cookie dough?

Nope! There's no need to chill this dough—you can scoop and bake it right away. The dough is thick enough to keep the cookies from spreading too much, making this recipe especially quick and easy.

How do you freeze oatmeal raisin cookie dough?

Scoop the dough into balls, place them on a parchment-lined baking sheet, then freeze until solid. Transfer the firm dough balls to a zip-top bag and freeze them for up to 3 months. You can bake the dough from frozen—just add a few minutes to the bake time, as needed, until they're golden brown.

What's the best way to store oatmeal raisin cookies?

Store baked oatmeal raisin cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Directions

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium-high speed until fluffy, 3 to 5 minutes. Beat in the vanilla. Add the eggs one at a time, beating after each addition and scraping down the sides as needed. Reduce the speed to low and gradually add the flour mixture, mixing just until combined. Fold in the oats and raisins by hand with a rubber spatula.

4. Scoop half the dough into roughly 1 1/2-tablespoon balls and place on the prepared baking sheets 2 inches apart. Bake for 10 to 12 minutes, until golden brown.

5. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. Let the baking sheets cool, then repeat with the remaining cookie dough.

Reference:

 https://www.thepioneerwoman.com/about/a32672345/about-us/

https://www.mather.com/about-us

Sweet Potato Spoon Bread

 Sweet Potato Spoon Bread- I wanted to try something different with my sweet potatoes besides making a pie, so I'm trying this receipe a cross between cornbread and regular sweet potato bread. Of course, I'm substituting some ingredients and tweaking it for what I have in the cabinets and refrigerator. 

Credit: Food & Wine / Photo by Victor Protasio / 

Food Styling by Jennifer Wendorf / Prop Styling by Claire Spollen

Spoon bread, a cross between corn bread and soufflé, is a Southern classic. Robert Stehling likes to add cooked spinach or fresh corn and chopped and sautéed bacon or ham to his plain sweet potato version. Delicious, Quick Side Dishes

By Robert Stehling, Updated on November 21, 2019

Active Time: 30 mins

Total Time: 2 hrs 20 mins

Yield: 10 to 12

Ingredients

1 pound sweet potatoes

2 ¼ cups stone-ground yellow cornmeal

1 ½ tablespoons sugar

1 ½ teaspoons salt

1 ½ teaspoons baking soda

1 ½ tablespoons unsalted butter (at room temperature)

3 cups boiling water

1 ½ cups buttermilk

1 ½ tablespoons mild honey

¼ teaspoon ground cumin

¼ teaspoon freshly ground white pepper

⅛ teaspoon ground cloves

⅛ teaspoon cayenne pepper

5 large egg whites (at room temperature)

Directions

Preheat the oven to 375°. With a fork, pierce the sweet potatoes all over and set them directly on the oven rack. Bake the sweet potatoes for 1 hour, or until they are tender; let cool slightly. Slit the skins and scoop the potatoes into a large bowl. Mash until smooth. You should have 1 1/4 cups of mashed sweet potatoes. Increase the oven temperature to 425°.

Meanwhile, lightly butter a shallow 2-quart glass or ceramic baking dish and dust it with cornmeal, tapping out any excess. In another large bowl, whisk the cornmeal with the sugar, salt and baking soda. Melt the butter in the boiling water, then stir the butter-and-water mixture into the dry ingredients. Let cool slightly.

Using an electric mixer, beat the buttermilk, honey, cumin, white pepper, cloves, and cayenne into the mashed sweet potatoes until combined. At medium speed, beat in the cornmeal mixture.

In a clean stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry. Fold the beaten egg whites into the sweet-potato mixture until no white streaks remain. Pour the batter into the prepared baking dish and bake for about 40 minutes, or until golden and risen, and a toothpick inserted in the center comes out clean. Serve the sweet potato spoon bread warm or at room temperature.

Make Ahead

The spoon bread can be made early in the day, wrapped in foil, and reheated in a 350° oven.

Banana Flax Pancakes

I woke up this morning craving pancakes; since I'm on this diabetic diet, I'm trying something new for breakfast. I have a couple of bags of flaxseed and flaxseed flour. I need the fiber, so I found this recipe from Kristen McCaffrey I'm trying this morning. 

 Meet Kristen McCaffrey August 21, 2023

Hi, I'm the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy, easy-to-prepare, and absolutely delicious food. Meal planning is my secret weapon, and I hope to make mealtime more manageable for you with our tried and tested recipes and foolproof meal plans. These tasty Banana Flax Pancakes are nutritious, filling, and a great way to make healthier pancakes that still taste great.

▢ 1 ripe banana, mashed

▢ 2 eggs

▢ 1/4 tsp vanilla

▢ 1/16 tsp cinnamon (or nutmeg)

▢ 2 tbsp flaxseed meal

ADD TO MEAL PLAN…What is this Healthy, Low Carb, and vegetarian

Instructions

1. Mash the banana in a bowl.

2. Whisk in the eggs, vanilla, and cinnamon/nutmeg.

3. Stir in the flaxseed meal.

4. Heat a nonstick skillet over medium-high heat. Pour in batter, and once it begins to bubble and firm up on the edges, flip and cook on the other side for around 1 minute.

Wooden Spoon Bread Book "BANANA BREAD" – CATHY SORICH

Cathy Sorich loaned me her book, “The Wooden Spoon Bread Book,” The Secrets of Successful Baking. By Marilyn M. Moore

When your bananas start to overripe, try this recipe.
Preheat oven to 350°F. Grease and flour a 9 x 5-inch baking pan. Sift together and set aside.
1-½ cups unbleached all-purpose flour (Cathy adds 1 cup of sugar)
1 teaspoon baking soda (Cathy adds ½ teaspoon)
1 teaspoon salt (Cathy adds ½ teaspoon)
(Cathy adds cinnamon )

In a large bowl, blend together in this order
1/3 cup oil (Cathy adds ½ cup of oil)
¾ cup brown sugar
1 cup mashed ripe bananas (2 to 3 bananas) (She adds 4 bananas)
2 eggs
½ cup milk
Stir into the banana mixture in this order
Sift dry ingredients
½ cup chopped walnuts

Turn into a prepared pan. Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean. Turn out to cool on a wire rack. Wrap in foil to store. This bread is easier to cut on the second day. Makes 2 loaves.

Cathy adds 2T Oatmeal, 1T Brown Sugar, and ½ t Cinnamon on top before baking.

She swears by this recipe.