Oatmeal Raisin Cookies (small batch)

 

I confess right here and now that Oatmeal Raisin Cookies are my absolute favorite home baked cookie.   Well, maybe not on its own. Chocolate Chip cookies and Molasses cookies are right up there with them.

What can I say?  I love home baked cookies and it is the simple ones that I love most of all. Good, old fashioned cookies, simple and without pretense.  The types of cookies our grandmothers would have baked.

 

My grandmother made the best molasses cookies. So did my mother. I have wonderful memories of both of their cookies (they were the same recipe).

I have never shared the recipe on here actually. You can find that original recipe on my Recipes From the Big Blue Binder blog.  They are very good.   

  

The original recipe was written down on the back of an envelope in my grandmother's handwriting.  No instructions as to how to put them together, just a rough list of measurements.  It was very much taken for granted in the old days that a woman would know how to put together a batch of cookies.

That recipe makes a bazillion cookies.  I need to figure out how to small batch it.  I did promise my father that I would make him some molasses cookies, but neither one of us needs a bazillion cookies!

 

The recipe I am sharing here today is for Classic Oatmeal Raisin Cookies.  I small batched them so that it only makes 18 cookies. If you love your oatmeal cookies soft and chewy, this is the recipe for you. 

Soft in the middles, with just enough chew . . .  crisp and buttery edged. And stogged full of vanilla and sticky sweet raisins.

 

I am a gal who likes lots of raisins in her oatmeal cookies.  If you don't like raisins, you better look away now because this cookie has plenty of raisins going on!

Full disclosure here, I probably add more than the amount listed in the recipe.  I was trying to be a bit more reserved than I usually am when I was writing it out.  Basically I just throw them in by the handful until I am happy with the amount.

 

But I know most people are sticklers for exact amounts of these things.  And I am when it comes to important things that are going to affect the integrity of the cookie.

When it comes to additions like raisins, nuts and chocolate chips . . . I admit I add what I like.

 

You could certainly use another dried fruit if you are not fond of raisins.  Dried cranberries are nice as are dried cherries, chopped dried apricots, dried dates, etc. 

Pick your own pleasure, or just leave them plain.  Or better yet use half raisins and half walnuts.

 

Two kinds of sugar are used in this cookie.  White granulated and soft light brown muscovado sugar.

Muscovado sugar is a brown sugar which has a higher molasses content. You can use ordinary light brown sugar if you wish, or regular dark brown sugar.  All three work well.

 

I just happen to love LOVE the extra hint of smoky molasses flavor in muscovado sugar.  When I was in the UK that is all I used. It was much more readily available there.

Here in Nova Scotia, well, especially in the Valley, we don't have as much available in the way of different ingredients.  We are simple folk with simple tastes and needs. I always was and then I moved to the UK and stretched my palate a bit  more.

 

Lets talk about oatmeal for a minute.  Don't ever be tempted to use quick oats in these cookies.  Quick oats does not have the right consistency.

I use only good old fashioned large flake oats.  You can get away with regular oatmeal, just not quick oats.   

 

I love the toothy wholesomeness of the large flaked oats.  Did you know that you can toast your oats before using them?  

I do, and you end up with delicious oats with an incredible nutty texture and flavor. 10 minutes in a 350*F/180*C oven does the trick beautifully.  Just spread them out on a baking sheet and toast away.  Give 'em a bit of a stir every couple minutes.

 

To me the toasted oats are a part of the appeal of a good granola!  I love my nuts and oats toasted.  What can I say! 

Guilty as charged!

 

I add no spice to these, preferring the simple unadulterated taste of toasty oats, butter, raisins and vanilla.  You can if you want to though.

Its a matter of choice.  Cinnamon, nutmeg or both go very well. Be judicious because you don't want anything to overwhelm the cookie and you are only making a few.  For this amount I would try adding 1/2 tsp of cinnamon and maybe 1/4 of nutmeg.

 

Make sure your butter is at room temperature, not melted.  Believe it or not, it does make a difference between a buttery cookie or an oily greasy cookie.

I prefer buttery myself.  One sure fire way to bring your butter to room temperature quickly is to cut your fridge cold butter into 1/2 inch slices and place them on a plate.  

Place 2 cups of  cold water in a beaker and pop it into the microwave and cook on high for four minutes.  Remove the water. Pop in your plate of butter and just let it sit in there for five minutes, in the residual heat of the microwave. Easy peasy.

 

Having your butter too soft also causes them to spread out more, which is okay if you like them that way I suppose. 

If you want soft and chewy, crisp edged, then room temperature butter is the only way to go. 

Needless to say these go down really well with a nice cold glass of milk.  They would actually be really nice crumbled into a bowl and topped with some vanilla ice cream. 

Yes, I have a mind that stretches to all sorts of possibilities when it comes to food.'

Oh, and (just saying) these make great ice cream sandwiches.  Just sandwich pairs of them together with slightly softened vanilla, cinnamon  or maple walnut ice cream. Wrap them up really well in  plastic wrap and store in the freezer. 

Delicious!

 

Oatmeal Raisin Cookies (small batch)

Yield: Makes 18 cookies

Author: Marie Rayner

Prep time: 10 MinCook time: 13 MinTotal time: 23 Min

Moist, chewy and absolutely stogged full of delicious raisins, these are the best oatmeal cookies ever!

Ingredients

• 1 cup (140g) plain all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (120g) butter, softened
• 1/2 cup (95g) granulated sugar
• 1/2 cup (100g) light muscovado sugar, firmly packed
• 1 large free range egg
• 1 tsp vanilla
• 1 1/2 (125g) cups old fashioned rolled oats, not instant
• 1 cup (150g)  raisins

Instructions

1. Pre-heat the oven to 180*C/350*F. Lightly grease a large baking sheet and set aside.
2. Whisk the flour, soda, baking powder and salt together in a bowl and set aside.
3. Cream together the butter and sugars until light and fluffy and well mixed together. Beat in the eggs and vanilla. Gently stir in the flour mixture, mixing it together only until no flour is visible in the mix. (Over mixing develops the gluten in the flour and makes cookies tough.) Gently stir in the oats and the raisins.
4. Drop the cookie dough onto the baking sheets in heaping tablespoonfuls at least 2 inches apart from each other, leaving room to spread.
5. Bake for 11 to 13 minutes until golden brown. Remove from the oven and let sit on the baking sheets for several minutes before removing to a wire rack to cool completely. 
6. Store tightly covered.

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