Posts made in March 30th, 2013

Oatmeal Raisin Cookies

Posted on Mar 30, 2013 in DIY, Sweet | 0 comments

Oatmeal Raisin Cookies

Here’s a fun fact for trivia night: the word “cookie” comes from the Dutch “koekje” which means “little cake.” Traditional European cookies, however, bear little resemblance to what we, as contemporary Americans, would consider cake. Instead, those traditional cookies are generally drier and crisp.


It wasn’t until the 1950s in the United States that cookies started to become larger and chewy like their modern counterparts. Initially this chewiness was brought about by slightly under baking the cookies, but bakers began to adapt recipes to achieve this result through other means. This particular recipe uses molasses and brown sugar to that end.

Oatmeal cookies have long been a family favorite. Any visit to grandma’s house would merit her baking off a dozen in anticipation of our arrival.


Because this is my personal recipe, it deviates from more traditional oatmeal raisin cookies in that it’s a little spicier and contains a variety of mixed fruit instead of just raisins. Don’t worry if that’s not your cup of tea- these little extras can be easily omitted if you’re a traditionalist. Part of the fruit can also be replaced with chopped nuts if you so desire.


Oatmeal Rasin Cookie Stack



1 cup unsalted butter, room temperature

½ cup sugar

1 cup dark brown sugar

2 teaspoons vanilla extract

¼ teaspoon almond extract

¾ teaspoon cinnamon

1/8 teaspoon cloves

¼ teaspoon nutmeg

1 large egg

4 tablespoons molasses

4 tablespoons milk

1 teaspoon salt

1 teaspoon baking soda

1½ cups AP flour

3 cups oats

1 cup dried raisins

½  cup dried cranberries

(optional ½ cup dried apricots, chopped….I usually add them but forgot I ate the whole bag…)




Preheat the oven to 375 degrees. In the bowl of a standing mixer, cream together butter and sugars, then spices, and extracts.


Beat in the egg. Add in the molasses and milk. Be sure to scrape down the sides and bottom of the bowl well to avoid streaks of molasses in the finished dough.


Whisk together flour, salt and baking soda. Add into the mixer bowl on low. Scrape down again, then remove the mixer bowl from the machine. Stir in the oats by hand.

Finally, add the fruit (and nuts if you are including), mixing until just combined.


Portion onto cookie sheets and bake 10-12 minutes, rotating the cookie sheets after the first 5 minutes. When done the cookies should be golden brown.

 Oatmeal Cookie and Milk





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