On Oatmeal Raisin Cookies

img_2717It’s baking time! Last week’s brownies were a big hit, so I thought this week, since Frankie was craving them just a little, I would make Oatmeal Raisin cookies! Not the most complicated thing to make, but I’m working up to it! My hope is, one day, I’ll be making adult birthday cakes (or Funfetti cupcakes) from scratch rather than from a box! I mean, I have the cake tower, courtesy of a lovely work friend who didn’t have a use for it, so now I just need the cake!

But back to these cookies! Now, I’ve tried the Quaker Oats Vanishing Cookies, and I know they are [usually] everyone’s go to, but my thing is, even when I follow the recipe, my cookies end up cooling to a hardness I don’t really like in any kind of cookie. I like them soft and chewy, and it got me wondering if there was something I wasn’t doing right, or did I just over cook them, which would be on me, but I’d like to think I’m not that hopeless of a baker. So I started to hunt around for other cookies recipes that would produce true soft, chewy, oatmeal raisin cookies (that were also fully cooked!) and I found one thanks to Sally’s Baking Addication!

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Ooey, gooey Molasses! By far my favorite twist on this classic recipe!

The trick? MOLASSES! I think that adds just that extra sweet, gooey note that the Quaker Oats recipe is missing. So now, I can’t make these cookies without molasses. It’s that one thing that’s missing, that really plays up the brown sugar and scrumptiousness of these cookies! Oh, and there’s a full tablespoon of vanilla extract, which I happen to have a homemade bottle of in my cupboard that a couple of friends made as a Christmas gift! It even got me into thinking of making some of my own, and when you find adorable bottles to make them on Amazon, I mean, how could you not want to get crafty in the kitchen?! Plus, it looks super easy to do, so perhaps that’ll be a future experiment, and it’ll give me a nice excuse to go to my favorite spice shop: Savory Spices.

 

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You can’t go wrong with homemade Vanilla Extract!

If you don’t have a spice store nearby (which I recommend just doing a quick google search for, because I’ve found that their quality and price for any spice is always better than it would be at your grocery store), check this place out! They will mail spices to your home—and likely throw in a spice mix sample too—and they offer bagged refills so you don’t have to always buy new jars or containers! And their labels offer super great tips on how to use them, sometimes including an actual recipe for them (and many recipes on their website)! So, if you’re looking to up the ante on your spices, I highly recommend seeking out your own small spice shop if you can that guarantees a fresher quality of product.

Now, because I’m always looking for tips and tricks, here’s one I didn’t know about/hadn’t really tried before: soaking my raisins in warm water for 10 minutes. According to Sally, this is just to plump them up a little bit, and frankly, I think it was a great way to thicken these cookies a little too and keep the raisins nice and chewy during the baking process!

The last tip I have actually comes from Mama Sully! I was telling her about my baking task this week and she told me to try putting my oats in a food processor to break them down a little before mixing them into my batter. She said it would also help with making sure the cookies spread out nice and evenly, rather than making oatmeal lump cookies. Now, being that I’m all for trying new things, I soaked my raisins, I broke down my oats, and wouldn’t you know it, they came out BETTER than when I hadn’t done either of those things! (It’s the little things that make me, and my man, happy.) Soft, chewy, and just sweet enough that it’s not cloying. These are by far the best batch I’ve made, so if you’re looking to spice up your own go-to recipe, here are some ways to do it!

Happy Eating (and Baking)! Cooking Maggie Out!


Soft & Chewy Oatmeal Raisin Cookies from Sally’s Baking Addiction

 

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