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| Recipe inside the lid |
I got this recipe from the inside of a thing of oatmeal, and wanted to share it. And yes, this is finally a vegetarian recipe!
Just to be 100% clear: Everything else I've shared before has been something I've thought up myself, but I got this recipe from the inside of a Quaker oatmeal container.
Ingredients
1/2 cup (1 stick) plus 6 tbsp butter, softened
*NOTE: I only noticed the additional 6 tbsp...oops...
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
*NOTE: I used salt
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
Instructions
Before I did anything else, I cooked the raisins on stove top with some rum. It's just like sauteing something, except with rum.
It's not in the recipe really, but I wanted to do it. :)
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| Raisins on stove top |
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. (I used a lower speed.)
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| Sugars (white sugar is hiding in there!) and butter |
Add eggs and vanilla; beat well.
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| ...added eggs... |
Add combined flour, baking soda, cinnamon and salt; mix well.
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| ...added more stuff... |
(I was cooking at my parent's place, and was using my mom's KitchenAid thingy to mix everything up. Although I prefer to do things by hand, I've got to admit that the KitchenAid thingy made it much faster.)
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| KitchenAid thingy |
Add oats and raisins; mix well.
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| About to be mixed |
Drop dough by rounded tablespoons onto ungreased cookie sheets.
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| About to be cooked |
Bake 8-10 minutes or until light golden brown.
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| Cookies!!! |
They're called Vanishing Oatmeal Raisin Cookies because they're supposed vanish really quickly. And believe me, they do.
Random tidbit: I think they're better uncooked than cooked, though that's not very smart due to potential salmonella food poisoning.
Another random tidbit: Raw brown sugar may make the taste buds orgasm. =D
3 comments:
I've always wanted to try that recipe! lol. Kyle's not a big fan of raisins (or oatmeal, for that matter), or I would probably have made these by now... The rum in the raisins sounds like an awesome idea. Maybe I'll try that out in a batch when we're home on leave next, so I won't have to eat them all myself. ;)
I like your idea of sauteing the raisins in rum. I wonder what they would be like "plumped" in rum. That's when you just let them soak in rum for 5-10 minutes -- they absorb the rum, plump up and their raisony wrinkles disappear. I wonder if the cookies would have a stronger rum flavour? Assuming that's what you're after, of course.
Carrie -- They're definitely good. Maybe you can find people to share them with.
Debra -- I was after some flavor, with limited success. And the flavor was gone after cooking (though I tried to ignore that fact). I'll have to try plumping. Thanks for mentioning it! :)
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