Saturday, December 21, 2013

Best Oatmeal Raisin Cookies in the Whole Wide World

Earlier this year we discussed edible oatmeal, however, if you are looking for truly delicious oatmeal, stop right here and soak up the realization that your life will never be the same again. From now on you will always know that you possess the secrets of the universe wrapped in the fresh baked goodness of these oatmeal raisin cookies.


Now, one might argue that oatmeal raisin cookies are not the prettiest cookie...

http://saltycod.blogspot.com/2008/07/raspberries.html

or the most colorful cookie...

http://anunconventionaljune.blogspot.com/2012/03/rainbow-cookie-sandwiches.html

or the most popular cookie...


but they are most definitely the best cookie.


So there.

Quaker Oatmeal has had the world's most renowned oatmeal raisin cookie since the dawn of time. The pilgrims brought these oatmeal raisin cookies to the new world and shared them with the Native Americans at the first Thanksgiving.*

Since you can't beat that kind of legacy, I present to you my only mildly-tweaked version of the Quaker Vanishing Oatmeal Raisin Cookie recipe.


Ingredients:

1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup plus 2 tbs softened butter (that's fourteen tbs total)
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cups Old Fashioned uncooked oatmeal
1 cup Quick Cook uncooked oatmeal
1 cup raisins


Instructions:

1. Sift together flour, baking soda, cinnamon, and salt. Use too much cinnamon on purpose. I used approximately one heaping teaspoon.

2. In a separate bowl cream together butter and sugars.

3. Add egg and vanilla to butter mixture. Use too much vanilla on purpose. I probably added an extra half teaspoon in overspill. Mix well.

4. Add flour mixture to butter mixture. Mix well.

5. Stir in oats and raisins.

6. Line a cookie sheet with parchment paper. Scoop dough onto sheet by tablespoonfuls. Bake at 350 for 8 minutes. Take them out whether they look done or not.

7. Cool cookies on the sheet for 1 minute, then transfer to a cooling rack. Try not to eat all of them.


I usually get 40-42 cookies from this recipe, opposed to the Quaker's 48. That's okay though, because when I inevitably end up eating all the cookies, I've only eaten 40 instead of 48, and, obviously, that is soooo much better than eating 48.


What's your favorite cookie?

*Historical data may be fabricated.

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