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
Ingredients
~
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
Directions ~
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! :)
Happy
Baking!
