I am addressing this blog post to you because I knew that, out of all the people in the blogosphere, YOU would understand the epic proportions and possible dire circumstances of what I am about to say.
Are you ready?
This morning, there was an approximately 45 minute period of time during which I was unable to locate my oatmeal raisin cookie recipe.
I KNOW, RIGHT?!?!?!?!?!
I am sure you can appreciate the severity of my panic. I know you get it.
And, ya know, one cannot just google "best dadgum oatmeal raisin cookies EVER" and be guaranteed to get the desired results. Just ask my friend Sooz!!!!
Therefore, I am about to break all the rules of good baker-dom.
I realize that when one is asked to bring THOSE cookies to any event where a good cookie might be appreciated, one just does not share the recipe for THOSE cookies all willy-nilly. I understand that this sort of this is frowned upon by all the important and skilled bakers of this world. However, since you and I may be the only ones who ever see this blog post (and, just in case this ever happens again), I am prepared to take that risk.
So, here ya go:
1/2 Pound Butter (2 sticks) softened
1 Cup Firmly Packed Brown Sugar
1/2 Cup Granulated Sugar
1-1/2 Cup All-Purpose Flour
1tsp Baking Soda
3 Cups Oats (quick OR old fashioned, uncooked ... duh)
1 Cup Raisins
(I add a smidge more of both brown and granulated sugar ... cause I can)
*Heat oven to 350
*Beat together butter and sugars until creamy
*Add eggs and vanilla, beat well
*Add combined flour, baking soda & cinnamon, mix well.
***I do the above with a hand mixer and, at this point in the process, switch to spoon mixing. If you continue on with mixer, you end up with crispier cookies. I like mine soft & squishy, so I switch***
*Stir in oats
*Stir in raisins
*Drop by rounded spoonfuls onto ungreased cookie sheet (I use parchment paper though)
*Bake 10-12 minutes or until golden brown
OK, there ya go. Now, we have it for all time ... or, until the internet dies. Ya know, kinda like all the mixed tapes we made back in the day so we would have that particular mix of songs for all time ... and now, not so much. LOL!
Thank you for understanding!
Oh, and, ya know, probably best not to share the recipe.
Wednesday, November 27, 2013