{"id":402,"date":"2012-02-13T02:06:56","date_gmt":"2012-02-13T02:06:56","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=402"},"modified":"2012-02-14T00:34:02","modified_gmt":"2012-02-14T00:34:02","slug":"ultimate-oatmeal-raisin-new-and-improved-if-thats-possible","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=402","title":{"rendered":"ULTIMATE OATMEAL RAISIN – new and improved if that’s possible."},"content":{"rendered":"

\"\"<\/a><\/p>\n

There was a bakery in Banff that made the best oatmeal raisin cookie.\u00a0 After a hard day of skiing I rewarded myself with just one cookie.\u00a0\u00a0\u00a0 For years I\u00a0 tried every recipe I could find in an attempt to duplicate that bakery cookie.\u00a0\u00a0 One day I did something I NEVER did.\u00a0 I bought an oatmeal cookie mix.\u00a0 I mixed it.\u00a0 I baked it.\u00a0 Eureka, it was the bakery cookie.\u00a0 What was the secret?\u00a0 SUGAR.\u00a0 An inordinate amount of sugar.\u00a0 Of course, I should have known.\u00a0 Sugar in baked goods\u00a0 makes the product soft as opposed to crisp.\u00a0 NOW you know it to.<\/p>\n

This recipe can be made with either l cup raisins, l cup walnuts.\u00a0 Or.. you can leave out the nuts and use 2 cups of raisins. \u00a0 Loaded with fat juicy raisins it’s breakfast in\u00a0 a cookie.\u00a0\u00a0\u00a0 Or live on the edge,\u00a0 add the nuts.\u00a0 Make these cookies, pour yourself a glass of milk \u00a0 … \u00a0\u00a0 sublime.<\/p>\n

OATMEAL RAISIN COOKIES<\/p>\n

2 cups (10 oz) raisins – any kind<\/p>\n

3 cups old-fashioned rolled oats<\/p>\n

1 cup all-purpose flour<\/p>\n

1 cup whole wheat flour<\/p>\n

1 tsp cinnamon<\/p>\n

1\/2 tsp each of baking powder and baking soda<\/p>\n

1\/2 tsp salt<\/p>\n

8 oz. butter or 9 oz. hard margarine at room temperature<\/p>\n

1 cup packed light brown sugar<\/p>\n

1 cup white sugar<\/p>\n

2 large eggs at room temperature<\/p>\n

1 tsp. vanilla extract<\/p>\n

1 cup chopped walnuts or pecans if desired<\/p>\n

Preheat oven 375degrees F.<\/p>\n

Line baking sheets with parchment paper (did you know you can use parchment paper over and over again?)<\/p>\n

In a small bowl combine the raisins and enough hot water to cover, set aside.<\/p>\n

In a large bowl thoroughly stir together the oats, flours cinnamon, baking powder, baking soda and salt.\u00a0 Your balloon whisk is excellent for this job.<\/p>\n

In your stand mixer beat together the butter or margarine and the two sugars until fluffy and smooth.\u00a0 Add eggs, vanilla and beat until evenly incorporated.\u00a0 Stir or beat in all but one cup of the oat mixture until even incorporated.\u00a0 Don’t over mix<\/p>\n

Thoroughly drain the raisins.\u00a0 In a medium bowl, stir together the remaining oat mixture, the raisins and the nuts if you are using them, and fold into the dough.<\/p>\n

Bake for 8 to 12 minutes depending on the size of cookies.\u00a0 turn baking sheet half way trough baking.\u00a0 The larger the cookie the longer the bake time.<\/p>\n

Chef’s note:\u00a0 These cookies freeze well so feel free to double the batch.<\/p>\n

\n\n\n\n
ULTIMATE OATMEAL RAISIN – new and improved if that’s possible.<\/span><\/span><\/td>\n\n
\n
<\/div>\n
#ratingval#<\/span> from #reviews#<\/span> reviews<\/span><\/div>\n<\/div>\n<\/td>\n
\n
Print<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Dessert<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 20 mins<\/span><\/div>\n
Cook time: 12 mins<\/span><\/div>\n
Total time: 32 mins<\/span><\/div>\n
This recipe can be made with either l cup raisins, l cup walnuts. Or.. you can leave out the nuts and use 2 cups of raisins. Loaded with fat juicy raisins it’s breakfast in a cookie. Or live on the edge, add the nuts. Make these cookies, pour yourself a glass of milk … sublime.<\/span><\/div>\n
Ingredients<\/div>\n