Thursday, May 10, 2012

Psssst. A secret!

I'm going to share a little secret with you: sometimes, the best recipes are the ones that are simple, unchanged, and on the back of the box.

Case in point: oatmeal raisin cookies.

I've been craving oatmeal raisin cookies for about three weeks. I don't know why - the craving came out of the blue, and I've been thinking about fluffy-yet-dense, cinnamon-y, cookies with plump, exploding raisins for days. I caved on Tuesday night when I realized I already had all of the ingredients. It just needed to be done. So I got everything out, and followed the same recipe I've always used, which is the one my mom has always used: the one on the back of the box of oats. Seriously - the Quaker oat man knows best. The cookies turned out perfectly, and I ate a couple to satiate the craving, then fed the rest to my co-workers and family. Everyone wins!



Vanishing Oatmeal Raisin Cookies (recipe from Quaker)

Ingredients
  • 1/2 cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker Oats (quick or old-fashioned, uncooked)
  • 1 cup raisins

Directions

Heat oven to 350*. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown.

(Notes: This recipe claims to make 4 dozen cookies. I made much bigger cookies apparently, because I only got about 2 dozen out of it. Totally fine. Bigger = more deliciousness. Therefore, though, they also took longer than 8-10 minutes to bake. More like 12. Just be aware. The cookies should still look the tiniest bit wet when you pull them out of the oven, because they will finish baking and solidify while cooling.

Also, my raisins were a bit old - I have a giant bag from BJs so I've had them about 6 months - so I measured out the needed amount, covered them in water, and microwaved for one minute to rehydrate a bit before draining them and adding them to the dough. Instant plump raisins! I may do this from now on - the raisins in this batch were so plump and extra explode-y, AKA perfect.)

I could probably sit and eat an entire batch of these cookies, no joke. My sweet tooth kicked into complete overdrive as they were baking. My whole house smelled sweet and cinnamony-delicious, and I had to literally pack the cookies up and make myself walk away, for fear of eating them all. Normal.