Hey There,
It’s Monday and I’ve accomplished nothing. I did bake some cookies, though. They’re from a blog that also turned out to be nothing. It was kind of disappointing because I thought I had a new friend who brewed beer, made candy and baked cookies, but alas, no. The blog was built in a day and torn down. Good thing I printed out the recipe. The cookies were good.
These were a lot like Ann Hodgman’s recipe but with less sugar. Top 5 worthy? Not so sure. I need more opinions. They were too chewy to be my favorite, but if you like chewy cookies, you’ll love these.
Fake Moe’s Oatmeal Cookies
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon fresh nutmeg
2 sticks (8 oz) unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old fashioned oats
1 ½ cups raisins.
Preheat oven to 350 degrees F.
Sift together flour, soda, salt, cinnamon and nutmeg; set aside.
Beat butter with a mixer until it’s creamy. Add sugars to butter and beat until light (about 2 minutes). Beat in egg and vanilla. Stir in the flour mixture, followed by oats and raisins.
Drop by rounded tablespoons onto parchment or Silpat lined cookie sheets and bake for 12 minutes or until golden brown.
Makes about 18-20 cookies
{ 9 comments… read them below or add one }
THESE LOOK GOOD AND I LOVE CHEWY COOKIES
Oh Anna…
If you ever need a killer one bowl oatmeal cookie these are amazing!!!!
http://conversationswithacupcake.blogspot.com/2009/04/circus.html
Oatmeal Cookies Recipe by Weight
60 g raisins plumped in hot water and well dried/drained
1/3 c. canola oil (63 grams)
1 1/4 c. sugar (251 grams)
1 egg
1 T. Blackstrap molasses (21.5 grams)
1 t. baking powder
1/2 t. vinegar
3/4 t. sea salt
1/3 c. raisins (60 grams,dry)
1/3 c. shredded coconut (64 grams)
1 t. cinnamon
1/2 t. ginger
1/2 t. allspice
1/2 tsp. cloves
1 c. flour (128 grams)
3/4 c. old-fashioned oats (60 grams)
*
In a large bowl, combine oil, sugar, and egg until well mixed. Add molasses and beat well. Mix in remaining ingredients. Drop by giant spoonfuls onto a cookie sheet. Bake in a preheated oven, at 350 degrees for 13-15 minutes, or until edges of cookie are lightly browned.
I’m with you weights are easier than measuring cups;-)
I know that Quaker oatmeal cookie are lots chewier if made with canola oil instead of shortening, so I’m guessing it’s the cup of butter that makes these so chewy.
Hi Anna,
I just got back from a two week camping trip and I just had to tell you I baked up a batch of your oatmeal chocolate chip cookies. (the friendly cookie variety) They were a HUGE hit!!!
Thanks again..
P.S. I’m not much of a baker but I agree IMHO it’s all in the shortening. I’ll save these too and give them a try!
I think oatmeal cookies are supposed to be chewy, so I’ll probably love these.
Why would someone build a blog and take it down all in one day?
One word. YUM!
I baked oatmeal raisin cookies using a recipe from Penzey’s that was in one of the early (maybe the first year) of their magazine. They turned out great and stood up to being at a summer picnic.
Haven’t been reading Cookie Madness for a couple months and was happy to find you here when I came back. New look was a bit of a surprise.
I just finished experimenting with this recipe and am satisfied. I used no measurements but my eyeballs, and a copper scoop. I replaced the whole wheat flour with Spelt and Garbonzo flour and added nutmeg as an additional spice and pumpkin seeds for fun. I had presoaked the oatmeal over night then rinsed it- hence, my inspiration to search for a yummy oatmeal cookie recipe. Best Christmas dinner ever, agrees my hubby
Thanks for the help!