Recently Colorado was bombarded by 8 different forest fires, one of which was in the foothills near my town of Fort Collins. The organization Samaritan's Purse came in to help people sift through remains, clean windows, and put tarps on roofs. Hundreds of volunteers headed up into the mountains everyday with sack lunches. Some of the ladies at my church were asked to bake cookies, so I had a few girls over to share in the experience. We landed on traditional Oatmeal Cookies, and after baking one batch, we mixed it up a little by substituting white chocolate and craisins for raisins. Both were equally delicious!
In my early adolescence, I tested out many different recipes for oatmeal raisin cookies to please my daddy. Every batch was a little different; fluffy, crispy, sweeter, heartier. . . but, alas, none could satisfy him. Finally I called my grandmother in Florida and asked for the recipe she used to make when my father was a boy. She laughed and replied that it was on the Quaker Oats carton! Well, why not? Sometimes simpler is better!
1 cup (2sticks) butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups Quaker Oats
1 cup raisins
Heat oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. In separate bowl, mix flour, soda, cinnamon, and salt. Then add oatmeal and raisins. Add dry mix to batter in fourths until fully incorporated. Drop by rounded teaspoonfuls onto cookie sheet, 2 inches apart. Bake 10-12 min, or until golden brown. Cool on a rack, then store in an air-tight container to keep soft. Makes about 4 doz.
No comments:
Post a Comment