FoodRetro

Scratch Food with a Side of Geek Mom and Pop Culture.

  • The Kitchen Chemistry
    • Homemade Pantry
      • Bread
      • Cereals & Granola
      • Pasta
      • Cheese
      • Preserves
      • Sauce & Condiments
    • Meals
    • Side Dishes
    • Desserts
    • Snacks and Appetizers
    • Drinks
    • Tips & Tricks
    • Julia Child + Mr Wizard
  • The Answer is 42
    • 1 + 1 = 3
    • Deep (Granola) Thoughts
    • I Can’t Make This Stuff Up
    • Life With Food Allergies
    • Science Gives Me A Hadron
    • Things I Read
    • The Places We’ll Go
    • Friendly People I Meet
  • The Urban Homestead
    • Greenish Thumb Things
    • Crafty Things
    • Frugal & Eco Things
    • Beauty(ful) Things
  • The Woman
    • Work With Me
    • Privacy & Policies

Old Fashioned Oatmeal Cookies (+Raisins)

June 28, 2013 By Food Retro

And it is old fashioned!  Well, kind of.  I’ve been gloating over a cache of heirloom recipes, but this recipe of mine was actually a fluke.  The original recipe called for both brown and granulated white sugar.  I completely forgot to add the granulated sugar.  Didn’t even realize until later.

Didn’t miss it!

I haven’t been a major cookie baker, so I’m assuming that this is why I’ve never actually before thought about having a standardized dough recipe to which you add your various… addins.  So if you have an oatmeal base dough, you can make plain oatmeal, oatmeal raisin cookies or chocolate & peanut butter chip oatmeal chip cookies alike.  I find I rather like this idea, cause it’s like my granola bar recipe.  The only limit is your imagination!

This dough recipe produces a light, slightly-sweet and crispy cookie with a bold, warm cinnamon flavour.  Don’t chintz out on the vanilla with the imitation stuff.   Weight measurements are for better reproductive consistency… both sugar and flour can pack a lot!

  • 1.5 cups all purpose flour (6oz)
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup light olive oil
  • 1 cup lightly packed brown sugar (7 oz)
  • 2 large eggs
  • 1 tbsp 100% pure vanilla extract
  • 3 cups rolled oats (not quick oats)
  • 1 – 1.5 cups raisins (optional)

Combine the top set of dry ingredients in one bowl.

In a second bowl, blend the oil and brown sugar with a hand mixer at medium speed until the sugar is smooth, being careful to break up lumps, about 2 minutes.  Incorporate the eggs one at a time, and then the vanilla.

On a low speed, add dry flour mixture until about 80% blended.  Put aside the hand mixer and switch to a mixing spoon while the mixture is still slightly streaky.  Slowly mix in the oats with a spoon until about 80% blended.  Finish incorporating the oats and any other added ingredients like raisins by folding the dough together carefully with a spoon or lightly kneading by hand on a lightly floured countertop.  Yes, I know the instructions sound strange, but it will keep you from over-mixing, giving you a lighter cookie!

oatmeal2

On an ungreased non-stick cookie sheet or on any cooking sheet lined with parchment paper, make small 1tbsp-sized balls  and place 2″ apart.  Flatten slightly.

Bake 350F for approximately 15 minutes, or until edges are lightly brown.  Middle should still be very slightly soft.  Cool on a rack.

Makes approximately 3.5 dozen (although I’m not 100% sure, because some of them disappeared right off the tray).

 

Filed Under: Cereals & Granola, Desserts, Kitchen Chemistry, Snacks and Appetizers Tagged With: cookies, Kitchen Chemistry

About Food Retro

Baker of deliciousness. Suburban Gardener. Neophyte Urban Homesteader. Mom.

« Maple Honey Whole Wheat Bread
Fertilizing a Sub-Irrigated Planter (Update, end of June) »

Copyright © 2023 · Genesis Framework by StudioPress · WordPress · Log in