I’ve been working on my paper these past few days (deadline was extended to the 28th), but I’ve been cooking, too. I don’t have much time to write on here as before, so I’ll just post mostly photos and the recipe for now. Those are the most important parts anyway, right?
I made oatmeal raisin cookies and bars using the well-known recipe, Vanishing Oatmeal Raisin Cookies, from the Quaker’s Oatmeal canister. They were as good as usual.
If you don’t like scooping out cookie dough, it is much easier to make the bar version.
from Quaker Oats Yield: 4 dozen (48 cookies)
200 grams (1/2 cup) (1 stick) plus 6 tablespoons butter, softened
150 grams (3/4 cup) firmly packed brown sugar
100 grams (1/2 cup) granulated sugar
1 teaspoon vanilla
188 grams (1-1/2 cups) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
270 grams (3 cups) Quaker® Oats (quick or old fashioned, uncooked) (I had only 1 1/4 cups)
150 grams (1 cup) raisins
150 grams (1 cup) nuts (optional)
150 grams (1 cup) chocolate chips (optional; omit cinnamon)
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Cookies: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Bars: Press dough onto bottom of ungreased 13 x 9-inch baking pan (or 9×9 if using half of the dough). The dough will be hard to spread, but it will eventually happen. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.