I can’t wait to share this months assignment with you. I was assigned Heather’s lovely blog this month, Join Us, Pull Up a Chair. What a warm, welcoming name, isn’t it? Hi Heather!!! And I tell you you should listen to her. When you stop by you’ll be spoilt for choice. She has so many wonderful recipes there, I had the hardest time trying to pick one for this months reveal. She has the cutest little helper, Madeline who makes guest appearances every now and then. Do stop by. There’s something for everyone. For this month’s reveal, I picked a classic, the Oatmeal Raisin Cookie and yes, this was my first time making an oatmeal raisin cookie. I know, where have I been all this while? Stuck under a rock, I think! 🙂 Anyway, I’m glad I finally got around to trying these because these were awesome. The oats keep you going for a while, the raisins in it are just yummy and there’s cinnamon in it and that’s always, always a good thing. My brother who’d come over a couple of days after I whipped these up, couldn’t stop even after wolfing down a few. He actually had me take them away, warning me that I may not have another one left if it was upto him. They were seriously that good. I love how you have the option to leave them soft and chewy or make them a little more crisp, based on how you like your cookies. They tasted better the next day – it seems like the flavors had time to come together overnight. Even though this recipe makes a huge batch, I’m down to my last 2. My husband being the chocoholic that he is, thinks I should thrown in a few chocolate chips the next time around and I just might. Thanks Heather for sharing this wonderful recipe. It’s definitely a keeper.
Oatmeal Raisin Cookies
Yields 36 to 40 cookies
1 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon powder
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 tsp almond extract
1 tsp vanilla extract
3 cups quick oats
1 1/2 cups raisins
Preheat the oven to 180ºC.
In a bowl, combine the flour, baking soda, salt and cinnamon powder and keep aside.
In another large bowl, beat the butter, sugars, eggs and extracts well until blended.
Gradually add the flour mix to the wet ingredients stirring to incorporate.
Lastly add the oats and the raisins and mix well to make sure they’re well distributed through the batter.
Drop the batter by rounded tablespoonfuls onto an ungreased baking sheet. (I flattened these out a little to make sure they cooked through.)
Bake for 7-8 minutes for chewy cookies or for 9-10 minutes for a more crispy version.
Cool on the baking sheet for a couple of minutes and then move the cookies to a cooling rack to cool off completely. Store in an airtight container.
Don’t forget to check what the rest of the group has prepared for today’s reveal.