Oatmeal Raisin Cookies

Oatmeal raisin cookies

This cookie is a much-loved classic. Now there’s some debate about the type of rolled oats that should be used. Many recipes stipulate not to use the quick cooking variety. I use whatever type of rolled oat I have in the pantry when a craving for these old fashioned cookies hits and have found that it doesn’t really matter … both seem to work well. I used quick oats for the cookies pictured above.

You can also add some chocolate chips if this tickles your fancy. I cut back to ¾ C of raisins and add ¾ C of chocolate chips when going down this road.

Ingredients

  • 2 C unbleached white flour
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 C butter (softened)
  • 1 ½ C brown sugar
  • ½ C white sugar
  • 1T vanilla
  • 2 large eggs
  • 2 ½ C rolled oats
  • 1 C raisins

Directions

Preheat oven to 350

  1. Mix flour, salt, cinnamon, baking powder, baking soda and salt in a large bowl.
  2. In a separate bowl, large enough for all the ingredients cream together the softened butter, brown sugar and white sugar using a mixer.
  3. Add the vanilla and eggs and continue to mix until the mixture is light and creamy.
  4. Do the last steps by hand. Slowly add the rolled oats to the creamed mixture, a bit at a time, until the oats are completely incorporated.
  5. Now add the raisins and mix until they are evenly distributed. The dough will be very stiff.
  6. Cover a cookie sheet with parchment paper and form small mounds of the dough on the sheet using a tablespoon, leaving about 2 “ between the mounds of dough.
  7. Bake on the middle rack of the oven for 12 – 15 minutes. If you like a crispier cookie bake for the full 15 minutes and only 12 minutes for a softer, more chewy version. Oven temperatures vary so keep an eye on the cookies after 10 minutes … you don’t want them to burn!

Yield: 36 cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

Whenever I eat a chocolate chip cookie I always think of Gilda Radner and the Saturday Night Live crew from back in “them” days. Saturday night in front of the TV with a freshly baked batch of Toll House cookies ready to handle the munchies, was a weekly tradition. We made the cookies that never failed, from the recipe that was printed right on the Nestle chocolate chip package, Toll House Chocolate Chip Cookies. In the old days the recipe was pretty much the same as it is today except an additional 1/2 tsp of water was called for. The one thing we did differently was to change out this ½ tsp of water for ½ tsp of almond extract. To this day I can’t resist the flavours of chocolate and almond when presented together in a sweet confection!

Ingredients

  • 2 1/4 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 lb butter (1 cup) softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 tsp almond extract
  • 2 large eggs
  • 2 cups chocolate chips (12 oz package)

Directions

  • Preheat oven to 375F
  • Mix flour, baking soda and salt together and set aside.
  • In a separate bowl cream the softened butter together with the white sugar and brown sugar. Add the sugar a bit at a time until it is well incorporated with the butter. You can use a mixer for this job or do it by hand (this is the way I usually do it!).
  • Add the vanilla and almond extracts followed by the eggs (one at a time) and beat this mixture until light and fluffy.
  • Do this next step by hand. Add the dry ingredients to the wet mixture a bit at a time until everything is evenly incorporated. The dough will be stiff by the time all the flour mixture has been added.
  • mix in the chocolate chips
  • Using a teaspoon, drop rounded spoonfuls onto a parchment lined cookie sheet.
  • Bake on the middle oven rack for 8 – 11 minutes. I like to make larger cookies that are soft and chewy when done so usually leave the cookies for around 10 minutes in the oven.
  • Repeat until all the cookie dough is used up.
  • The cookie yield varies. You will get around 60 cookies if you make them using only a rounded teaspoonful of dough. I use more dough per cookie and get about 25 cookies when I use this recipe.

My old recipe book is falling apart now but I still use the the recipes so carefully clipped from magazines or copied by hand when I was younger. Here’s a photo of the old Toll House recipe that I carefully scocth-taped onto a page about 36 years ago!

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