Source: My mom cir. 1970’s
Oatmeal cookies…a rather basic cookie that my mom has been making for decades. Not only did I love them growing up, but my kids did too. The oatmeal cookie is an iconic cookie in the American culture, we even have a National day. April 30th, is the official Oatmeal cookie day in the States. Scotland and England were big fans of the oats. There were even rumors that the tough Scots would have oatmeal in their pockets and eat on it during battle times. It wasn’t until the 1800’s when the idea arose to put oats into a sweet cookie. Quite a lasting idea, wouldn’t you say?
Raisins or not?
I would say the only turn-off for me were always the raisins, which is why I opt to sometimes leave them out. There are times when life calls for raisins. I think sometimes raisins are nice in baking. They do provide a bit of moisture and the raisin is sweetened when baked. For me, it’s more the texture and in general the mood. But Oatmeal cookies and raisins, though they do go well together, it’s not a must.
A nice alternative to raisins
When I’m not in the mood for raisins in my oatmeal cookies, I play around with cacao nibs. A very delicious alternative. No, don’t worry, it doesn’t make them like a chocolate chip cookie, because cacao nibs are actually more bitter than sweet, plus their so healthy. With the cacao nibs, it resolves into becoming a cookie not dominated by chocolate sweetness, but rather, nuts, oats, and a hint of chocolate.
- 1 cup butter soft, at room temperature
- 2 medium eggs
- 1 1/2 cups raw sugar
- 2 tsp vanilla powder or 1 pack of vanilla sugar
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp honey
- 1 1/2 cups raisins
- 1/2 cup walnuts
- 1 cup oats
- Pre-heat oven to 300 degrees Fahrenheit Get your wet ingredients ready to combing. Mix butter until soft, add sugar, and when combined, add eggs, one at a time
- Mix flour, salt, baking soda in a bowl, and have oats, raisins, honey and walnuts ready to add.
- combine all ingredients and mix on low speed until all mixed
- use an ice cream scooper and form your balls, lay on a paper lined cookie tray. (about 12 per cookie sheet)
- Bake until cooked, about 20 minutes