Rainy Day Oatmeal Raisin Cookies
Rainy days always make me want to bake. Always.
And they go perfectly with that cozy, milky cuppa tea and a blanket.
And maybe a fur-baby on your lap and a movie! I <3 rainy days!
This recipe is one of my most favorites, partially because I love oatmeal raisin, and partially because I made it. Yes, I did!
I can't say that about too many recipes, but this is one I altered, tweaked, and shifted, so much over many months, until it no longer resembled what it was originally.
After many tests on our small group and my hubby, it's ready!
Before you start, I need to say a few things about the ingredients.
The quality of ingredients totally makes this cookie. You can substitute things, (like brown sugar instead of the raw sugar & molasses) but honestly, it's not going to be as good. Use the molasses, use RAW honey. (Check in your area for a good, local raw honey)
You can taste the difference!
Rainy Day Oatmeal Cookies
1 c. butter, softened
slightly less than 1 c. raw sugar
about 1½ tbsp. molasses
½ c. raw, quality honey
2 large eggs
1½ tbsp. vanilla
1 tsp. salt or LoSalt
1 tsp cinnamon (Do you love cinnamon? Put in more!)
½ tsp nutmeg (Just like the cinnamon, if you're a spice fan, add more. Why not!?)
1 tsp. baking soda
1½ c. flour ~ 1 c. white & ½ c. whole wheat
(Or try just whole wheat for wonderfully thick cookies)
3 to 3½ c. rolled oats
1 to 1 ½ c. raisins
1. Preheat oven to 325*
2. Creme together butter and sugars, including honey. With the molasses, I don't usually measure the amount, which probably means I add a little more. (I'm terrible, I know!) Since the raw sugar is less than a full cup, I usually pour the molasses on top of the raw sugar, so both of them together make a full cup.
3. Beat in eggs and vanilla until smooth, and all mixed together.
4. Add salt, cinnamon, nutmeg, and baking soda, and blend together.
5. Add flour. If doing all whole wheat, try adding a cup at a time.
6. Add oats and raisins! At this time, resist eating all the dough before baking.
7. Make 2 inch balls or mounds on a cookie sheet. I highly recommend a Silpat mat or parchment sheet. If you don't have either, remember to grease your cookie sheet.
8. Bake for 11 to 15 mins. Check at the 10 or 11 min. mark, then add time. Don't over brown. When you take them out, let them stay on the sheet a few minutes. They cook a little longer on the sheet. When you take them out a minute or two before being really browned, and let the sheet cook for a minute, this is one of the ways they become delightfully chewy. (The honey and molasses helps too!)
9. Store cooled cookies in a sealed container to retain the extra chewiness moisture. Enjoy!!!
If you make these, and find problems, please let me know!
I just made these on Sunday, so they should be wonderful! :)