Jumbo Raisin Nut Cookies

I had a hankering to bake cinnamon rolls. I mentioned this to Hubby and he said “can we make cookies?”. By “we” he meant me. So what type of cookies? He likes oatmeal but asked if we had chocolate chips. I told him I was not going to make his “loaded oatmeal cookies” but proceeded to do so anyway. I went to my mom’s recipe notebook and there I found a recipe to try. This comes from the back of a C&H sugar bag from way back. Mom has typed a note saying one can substitute 2 cups of oatmeal for 2 cups of the flour. Supposedly this will make 6 dozen cookies. I don’t need six dozen cookies; we’ll eat them all!

I figured I would make ordinary sized cookies using a cookie scoop which I believe is the medium sized.

First of all I saw no reason to boil the raisins. I also did not want to use 2 cups of raisins. I put 1/2 cup raisins and 1/2 cup Craisins in a measuring cup and filled it with water. The soaking water is needed in the recipe but in future I would leave this out. I added walnuts, mini chocolate chips, and ginger bits to equal another cup. Those are the additions. I used 2 cups oatmeal and 2 cups all-purpose flour. I made Hubby grind the nutmeg. I almost forgot the spices and added them to the finished dough before putting in the fridge to chill. In general I followed the directions above using butter instead of shortening.

I did not expect the dough to spread out so much. I baked three batches with different amounts of chilling times, with and without parchment paper. Same result. It was a very wet dough.

The name of the cookie is “Jumbo”. These are cakey but tasty and easy to eat. Too easy to eat!

Oatmeal Cake with Broiled Frosting

I was thinking that I could make one dessert for the week and that should satisfy my sweet tooth and love of baking. Well, that might be the case for reasonable people who don’t eat half a pan of brownies in one sitting or cut nibble size pieces from cake as one walks through the kitchen. I am not necessarily one of those reasonable people all the time. But here I am hoping that will work this time.

I have selected this recipe from a clipping in my Mom’s recipe notebook. this one appears to have been from a newspaper. It sounded interesting and relatively healthy, if cake can be healthy? And oatmeal is good for one, so here goes!

  • 1 1/2 cups boiling water
  • 1 cup quick-cooking oats
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 cup sugar (Oops! I accidentally omitted this!)
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg (I added a shake of allspice as well as I was not sure if I grated enough nutmeg to equal one teaspoon.)
  • 1/2 teaspoon salt

Pour boiling water over oats and mix well. Cream butter and sugar and then beat in eggs. I timed this for 3 minutes. Stir in soaked oatmeal. Sift or whisk the other dry ingredients together and add to batter. Pour this into a greased or buttered 13×9-inch pan and bake in 350 degrees F oven for 30-35 minutes. Cool in pan.

Make broiled topping.

  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 cup flaked coconut
  • 1 cup chopped nuts; I used walnuts but pecans would work here too.
  • 6 Tablespoons butter
  • 1/4 cup light cream
  • 1/4 teaspoon vanilla

Heat all the ingredients in sauce pan until bubbly. Pour over cake. Broil in oven for about 5 minutes. Technically one should stir in the vanilla after the concoction comes to bubbly.

When this came out of the oven, my first thought was “this didn’t rise like a cake.” Then I thought that maybe it is more like a bar cookie. After letting the very hot topping cool slightly we tasted this. It is good and not too sweet. It is more of a spice bar than cake in texture. I have “hidden” this pan in the bread box to prevent “drive by nibbling”!

Rolled oats mix

And now from the 1960s comes a homemade mix to use for baking biscuits, muffins, and cookies. This is from the USDA booklet published in 1962. It’s title is Family Meals at Low Cost. I have substituted butter for the shortening. Some of the recipes call for canned meat and dried eggs. Mom would send off for booklets like these from the state’s university agriculture extension center. I do not know if she made this mix. She did make the biscuit mix as her notes on the changes she made to the ingredient amounts are in here.

I made half the recipe and was able to use my KitchenAid stand mixer.

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour (just because!)
  • 2 cups rolled oats
  • 1 cup nonfat dry milk powder
  • 2 Tablespoons baking powder
  • 1/2 Tablespoon salt
  • 3/4 cups butter, slightly softened but not too much

First I stirred the dry ingredients together and then the butter until it looked crumbly. Store in closed container in the refrigerator. Supposedly this will keep for one month. I immediately used half to make oatmeal cookies. I will most likely try the muffins next. For biscuits one adds water, for muffins add egg and water, and for cookies add egg, water and sugar. See below.

  • 2 1/2 cups rolled oats mix
  • 1 teaspoon cinnamon
  • 1 egg, beaten (or not!)
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 3/4 cup sugar
  • 1/3 cup mini chocolate chips and 1/3cup raisins

Combine all ingredients and stir just enough to moisten dry ingredients. This was a wet cookie dough. Drop dough in teaspoonfuls on a greased baking sheet for 12-15 minutes at 375 degrees F.

This made exactly 24 cookies. I used a medium cookie scoop to portion out the cookies. I baked 12 and put the other 12 cookie dough balls in a freezer bag to bake later. This makes a very tasty oatmeal cookie.

Loaded Oatmeal Cookies

The summer weather cooled a bit and baking is now able to be done without making the house unbearable. Hubby and I did heave and ho (we have scrapes and bruises to prove that we are getting too old for this sort of thing) the too big AC unit into the sewing room window and put up curtains to partition the living room from the rest of the house but prefer to not have to use it if possible. So technically I could have heated the oven (ugh!) and then go sit in the cooled living room but I did not. Baking is not a past-time I have the urge to indulge in summer. I will confess that I have at least once succumbed to chocolate urges and baked a box of brownie mix. Then we ate that in two sittings. Not good for the waist line!

The idea that I would cook through the Betty Crocker cookbook was a bust. I may do some baking from it but the meat and vegetable recipes were too plain and uninteresting to me this year. I did not even bother to look in that book when deciding to make oatmeal cookies. Deciding to make oatmeal cookies delighted Hubby. Alas, I did not put M&Ms in them so technically they are not “Daddy Holiday Oatmeal Cookies”.

I found this cookbook while looking for a recipe to use. Actually it is the first book I looked at and since there was a recipe I did not look further.

The oatmeal cookie recipe is on page 33 and calls for 3 cups of goodies added to the batter. The only item I added to the original recipe was 1/2 teaspoon cinnamon and then I mixed up the 3 cups of goodies for variety.

  • 1 cup butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, packed (doesn’t every baker know to pack brown sugar by now?)
  • 2 eggs (also at room temperature if one remembers to put them out on the counter with the butter,or is this just for bread?)
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 cups oatmeal (I don’t think it matters if this is instant, quick, or regular? I used quick-cooking.)
  • 1 cup chopped walnuts
  • 1/2 cup white chocolate morsels + 1/2 cup semisweet chocolate chips
  • 1/2 cup dried cranberries + 1/2 cup dried blueberries

Preheat oven to 350 degrees F. This recipe goes together in the usual way: cream butter and sugars then add eggs, beating well after each, then add the vanilla. Whisk the dry ingredients together (flour through cinnamon in above list) and add to the creamed mixture. Then add the oatmeal and goodies. I combined these in a separate bowl first as well.

Scoop batter in heaping tablespoons onto ungreased cookie sheets and bake 10-12 minutes until lightly golden. Let sit on baking pan 1-2 minutes before removing to cooling racks. This step is very important or the cookies will fall apart. This made exactly 4 dozen cookies.

Hubby is having a few for breakfast with his coffee right now. I had thought I would take a plate of these to work but Hubby is enjoying them too much to deprive him of his treat. I did sneak a dozen of them into a freezer bag for later, maybe?

“Daddy” cookies

The second batch of cookies I made this year was the last batch. I was going to make a chocolate chip cookie with dark chocolate and dried cherries but never got around to it. Maybe next year…which is right around the corner!

The fully loaded oatmeal cookie was a request of Hubby several years ago. Last year I did not make any so I thought I should make them this year. Cook’s Illustrated magazine (September&October 2016) published an Oatmeal Cookie recipe claiming it was chewier, moister, and easier to make than the standard from the Quaker canister. So I decide to give it a try.

  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg plus 1 large yolk
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1/2 cup raisins (optional); okay, so I put in one cup M&Ms, 1/2 cup dried cranberries, and 1/2 cup peanut butter chips! This may have affected the outcome…

375 degrees F. Line pans with parchment paper.

Whisk the first three ingredients together and set aside. Melt butter in a skillet over medium high heat until foaming subsides and scrape and continue cooking for 1-2 minutes. Immediately transfer to a large heatproof bowl. Stir in cinnamon. Add the sugars until combined. Add the egg, the yolk, and the vanilla. Stir in flour mixture, then oats and raisins. Stir until evenly distributed. Mixture will be stiff.

Divide dough into 20 pieces. Flatten them slightly with a flat bottomed glass. At this point I made a dozen cookies with the intent of making more later. So I put the remaining dough in the refrigerator. Bake the cookies one sheet at a time for 8-10 minutes. They do not spread out much during baking.

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These tasted great and were perfect per Hubby. I baked another batch a few days later and had to mash the dough between my palms to get it to form balls. The dough seemed more like an oatmeal cookie granola. They baked up pretty well with a few cracks. It is possible, in all fairness to Cook’s Illustrated, that the triple amount of additives (chips, fruit, etc) was the cause of the granola effect. The melting of the butter made the mixing possible without a mixer and added a butterscotch-y taste to the batter, what batter there was. Will I use this recipe again? Probably, but not as a favorite. I find the Quaker canister recipe perfectly good and simple enough.

The second batch was sent to my favorite Airman, fresh out of Basic Training!

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Honey Oatmeal Muffins

Again I am using the Quaker Oats 1982 cookbook. I am not sleeping well and there are fresh blueberries languishing in my refrigerator. So I make and bake muffins in the middle of the night!

I choose this recipe because all I have is almond milk and am not sure if non-dairy milks can be substituted in baked goods with perfect results. I used almond milk in an egg custard once and it did not set as expected. But this worked out. The recipe called for 1/2 cup milk unlike my other favorite muffin recipe which called for one cup. This also uses vegetable oil so I imagine they are healthier than those made with butter.

  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1/4 cup honey

Mix the wet ingredients together in a 2 cup measure or other smallish bowl.

  • 1 1/2 cups oats, uncooked
  • 1 cup all purpose flour
  • 1/3 cup brown sugar, firmly packed
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Mix the dry ingredients together in your mixing bowl. To this I added 1 heaping cup fresh blueberries and 1/2 cup chopped pecans. Stir gently.

Add the wet ingredients to the dry ingredients, stirring just until mixed. Bake in greased or papered muffin pan at 400 degrees F for 15-18 minutes. Makes 12.

Enjoyed these for breakfast. I will make these again.

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Rob Roy Cookies

November miscellaneous 027November miscellaneous 022

The German Chocolate Cake (Cake Envy) was a big hit at my house and at work where I brought half the cake so I wouldn’t overindulge. But now it is back to cookies. I don’t know if I will accomplish a dozen types by Christmas.

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I found this recipe in my mother’s recipe file box. I went through the cookie index card section and picked out several to make for this year’s Christmas cookies. This is an oatmeal cookie with raisins and nuts. What makes this a different cookie? My mom cut this from a recipe years and years ago and the clipping says it is the best. My preliminary research through multiple oatmeal cookie recipes shows that this recipe adds ground cloves in addition to the cinnamon, whereas most oatmeal cookies just use cinnamon. The other difference is that this recipe adds the oats, raisins and nuts before adding the flour. There is also a bit of buttermilk not found in most cookies.

This is not quite the “daddy holiday oatmeal cookie” that hubby wants but it may have to do. The cookie he dreamed up had M&Ms in addition to Craisins and nuts in an oatmeal cookie. I just may make Santa’s Whiskers with red and green M&Ms instead of candies cherries! No one in my household will know the difference since I’ve never made those cookies before!

November miscellaneous 017I gather the ingredients and because I never leave well enough alone I add the remaining half bag of butterscotch chips I find in my baking pantry. I have always liked butterscotch chips in oatmeal cookies. I just haven’t made oatmeal cookies for a while.The recipe calls for 1 Cup homogenized Spry shortening. I will be using butter. Then there is 1 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cloves, and 1 1/2 Cup brown sugar. This is all creamed together and then the 2 eggs are added.

November miscellaneous 019November miscellaneous 018Now add 1 1/2 Cups oats, 1 Cup chopped nuts, and 1 Cup raisins. Here’s where I added the butterscotch chips. Mix all that up together and then add half of the 1 3/4 Cup flour that has been sifted/whisked with 3/4 tsp baking soda. Add the 1/4 Cup buttermilk, and then the rest of the flour.

November miscellaneous 025Drop by teaspoon on to baking sheet. Here you see them bunched together because these are for freezing to bake later. November miscellaneous 026

The recipe clipping states to bake at 375 for 15 minutes. If you flatten them they are crispy and if not, they are chewy. I bake some  and feed them to hubby. He says they are better cooled rather than right out of the oven. He decides milk and cookies will be his supper! RR 004