The wind is beating on the metal roof and the falling snow is so cold and fine that we had tiny drifts under the steel framed front door this morning. It’s a good time to make cookies: baking at 350 degrees F will help heat the house and I can’t run the oven after the power goes out, which is inevitable with 50 mph gusts in the forecast.
These cookies are based on the “Vanishing Oatmeal Raisin Cookie” recipe on the Quaker Oatmeal box top. My family likes to add walnuts and chocolate chips, so I’ve made adjustments to accommodate the extra dry ingredients and left out half the butter. The result is a higher, “cakier” cookie that stores well and is perfect for lunchboxes.
“Cakey” Oatmeal Raisin Cookies
- 1/2 cup (1 stick) butter, melted and cooled
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 3 cups uncooked oats (Irish, commerical “quick oats”, traditional long-cooking, it doesn’t seem to matter)
- 1 cup raisins
- 1 cup toasted walnuts
- 1 cup chocolate chips
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Put away the mixer and add combined flour, baking soda, cinnamon and salt and mix well by hand. Add oats, nuts, chips, and raisins; mix well.
Drop dough by rounded tablespoonfuls onto greased cookie sheets or Silpats. The Quaker Oats recipe specifies ungreased surfaces, but that can be a problem using only half the fat of the original recipe.
Bake 10 -12 minutes (my oven needs 12) or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.