An unforgettable treat that will not last long on your plate.
This one comes straight from my mother’s kitchen, which I have adapted.
My husbear, Travis, LOVES oatmeal raisin cookies. I happened to get two bags of rolled oats and a box of raisins recently from the food bank, and, not being a hot cereal person, decided to scour the cabinets and viola! I had all of the things I needed to make these.
Ingredients are listed in groups on how we are gonna use them in the final mix.
Mix the following three things first:
1 cup (two sticks) unsalted butter, softened to room temperature
(often, if I am a little low, it is OK to have 1 stick of butter and 1 stick of margarine, you will not taste the difference)
1 1/2 cups dark brown sugar
1/8 cup granulated white sugar (this is not a common measurement; it is a 1/4 cup filled only half way).
Once the above items are mixed well (no butter visible, everything looks nice and creamy), add the following and mix well:
2 large eggs
3 teaspoons of vanilla extract (imitation will work fine here as well)
2 Tablespoons molasses.
In a seperate bowl, mix these items together with a hand whisk. When it is done, add to the other ingredients and mix well.
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1/2 teaspoon salt.
When all of that is mixed in, then add:
2 cups raisins.
When all of that is mixed in, then add the last ingredient:
3 cups old-fashioned rolled oats (not the instant kind).
NOTE: This recipe calls for more molasses, raisins and brown sugar (and less white sugar) than many recipies. Why? It makes the cookies very moist. And that is how Travis likes them, hence the name. (FYI, it also calls for more cinnamon than most recipes, and your home or apartment will smell like it for hours. Something about that smell just draws everyone to the kitchen.)
Once all of the items are mixed, set covered in the fridge for at least two hours. This gives the ingredients time to bond. Then, when ready to bake, bring out your mix and let it sit for about a half an hour.
Set your over to 350 degrees F, then get a cookie sheet, cover with parchment or wax paper (grease the sheet with butter or margarine in neither of these are available). Use a mellon baller or small ice cream scoop to measure out the dough, and slightly smoosh the ball with your hand onto the sheet or paper. Bake for about 10 to 12 minutes. The bottoms and edges of the cookies will slightly harden and brown, and the centers will look a little moist.
Even when they have cooled, the cookies will be cooked through, and pull apart soft and chewy. It will make at least 24-30 cookies, and the mix can be refrigerated for up to two weeks.
Love to you all.