Old-Fashioned Oatmeal Raisin Cookies


I'm in a cooking slump.  I'm longing for summer seasonal fruits and vegetables that can't be found.  I need to pull myself out of it because I have several months to wait until I'm harvesting my garden. Utah's winter has been sooooooo long (whining).  

When all else fails, make cookies.  Cookies are one of my favorite food groups.  You can find it on my personal food pyramid right below chocolate next to chocolate cake.  

Oatmeal raisin cookies is one of the most requested recipes I get from readers.  I have played around with several recipes.  I have adapted this recipe that was given to me by a wonderful woman who rocks oatmeal raisin cookies which rival her raspberry jam made from her home grown raspberries.  


The recipe begins with soaking the raisins in beaten eggs and vanilla.  What?  I don't know why, but I'm not going to question the formula because it makes a fantastic old fashions oatmeal cookie just like your grandma used to make.




The ingredient list:

3 eggs, well beaten
1 cup raisins
2 teaspoons vanilla
1 cup unsalted butter
1 cup brown sugar, packed
1/2 cup white sugar
2 tablespoons golden syrup (like Lyle's) Sorry not pictured, I spaced it
2 cups all-purpose flour
1/2 cup wheat flour
1 teaspoon cinnamon
1 teaspoons salt
2 teaspoons baking soda
2 cups rolled oats
1 cup walnuts







Stir in the raisins.  Cover and refrigerate for at least an hour.  I like to soak overnight, but who remembers to do that?


This is what the mixture looks like after 8 hours of soaking.


In a large bowl, cream 1 cup butter.


Add the brown sugar, white sugar, and golden syrup.  Golden syrup makes everything more amazing. More like golden magic.  Mix for 3-4 minutes.



Sift all-purpose flour, wheat flour, cinnamon, salt, and baking soda.




Add to butter, sugar mixture.


Add rolled oats.  Mix well.  The mixture will be very stiff.


Add raisin mixture and walnuts.


Lick the beater.


I use a 2 tablespoon size ice cream scoop to drop the dough.  Place on a parchment lined baking sheet.

At the point I like to cover and refrigerate at least an hour or even better freeze overnight.  Frozen cookie dough helps the cookie to be thicker and more chewy.

Bake cookies in a 350 degree preheated oven for 10-12 minutes

Just bake a couple of minutes longer if frozen.


I always eat at least one cookie hot from the oven.




Just add a cold glass of milk.


Old-Fashioned Oatmeal Cookies
3 eggs, well beaten
1 cup raisins
2 teaspoons vanilla
1 cup unsalted butter
1 cup brown sugar, packed
1/2 cup white sugar
2 tablespoons golden syrup (like Lyle's) Sorry not pictured, I spaced it
2 cups all-purpose flour (you can use 2 1/2 cups all-purpose flour)
1/2 cup wheat flour
1 teaspoon cinnamon
1 teaspoons salt
2 teaspoons baking soda
2 cups rolled oats
1 cup walnuts

Combine beaten eggs, raisins and vanilla. Cover with plastic wrap and let sit for at least an hour or overnight.  

In a large mixing bowl cream butter.  Add white sugar, brown sugar and golden syrup and mix for 3-4 minutes.  In a medium size bowl sift together the flours, cinnamon, salt, and baking soda.  Add to the butter mixture and blend.  Add oatmeal.  The batter will be very thick.  Add walnuts and soaked raisin mixture.  Mix until well blended.  Dough may be refrigerated at this time or drop onto a cookie sheet and freeze overnight for a thicker, chewier cookie.

Drop cookie dough using a 2 tablespoons scoop onto a parchment lined baking sheet.  Bake in a preheated 350 degree oven for 10-12 minutes.  You may need to bake an additional minute or two if dough is frozen.  Makes approx 32 cookies that are 4-5 inches in diameter.

4 comments:

  1. These look delicious! Two questions for you. Can you substitute honey for the golden syrup? And do you need to flatten out the dough balls before baking?

    ReplyDelete
    Replies
    1. Yes, you can sub with honey and No, you do not have to flatten out the dough. I seriously placed them on the baking sheet frozen and popped them in the oven.

      Delete
  2. I'll definitely try this one - thanks! What I learned from our local bakery not long ago is to add a bit of cumin and a pinch or two of cayenne (both to taste) for a wonderful spiciness. I admit I'm now addicted!
    Cheers!

    ReplyDelete
    Replies
    1. Now that just sounds delicious. I love cayenne and cumin. I will try this out for sure. Thank you so much for sharing.

      Delete