Month: May 2008

Well, it’s the first Thursday of the month (and May, no less — we’re ripping along at warp speed) so that means it’s time for another recipe box swap. Randi over at I Have to Say is once again hosting and this time the theme is Bars and Cookies. {Oh, Swoon} I think cookies and cupcakes are my very favorite things ever to cook. I think it’s all that sugar — ah luvs me some sugar!*  Thanks Randi for another great idea!**

In honor of the first child’s launch into adult married life in just a few short weeks, I’ve picked his very favorite: Oatmeal Raisin Cookies. Or, as we call them Oakmeal Raisin Cookies, ’cause that’s how he pronounced them when he was little.

“Mom, can we have some oakmeal raisin cookies?”

“Sure you can sweetie, and I hope your little SweetiePie will take good care of you and make you LOTS of Oakmeal Raisin Cookies for many years into the future.”

(Oh … two disclaimers before we begin: 1) I always wonder about those of you in higher altitudes. Last year I tried to make my favorite Chocolate Chip cookies at my aunt’s and they were flat as pancakes. And by the same token, when this recipe first came to me from Utah, they were dry and I had to adjust them a bit. Other cookies don’t seem to be affected…so, this is just an fyi. And 2) These are good cookies, but they’re not the fabulous oakmeal cookies in THIS wonderful post!***)

Saucer Size Oakmeal Raisin Cookies

1 3/4 c. all purpose flour
1/2 t. baking powder
1/4 t. baking soda
3 c. old fashioned oatmeal
2 large eggs
3/4 t. salt
1 t. vanilla extract
14 T (1 3/4 sticks) unsalted butter, melted
2 T vegetable oil
1 c. granulated sugar
1 c. packed light brown sugar
1 1/2 t. cinnamon
1 1/2 c. raisins

Heat oven to 350 degrees. Line cookie sheets with parchment paper.

Mix flour, baking powder, baking soda, cinnamon, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix butter, oil, and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mixture, then stir in raisins.

Using a 2 – 3 T spring action ice cream scoop, scoop 6 balls onto each of the cookie sheets. (You might want to squish them down just a tad.) Bake until golden brown, 12 – 15 minutes. (Don’t let cookies get too brown — I like to remove mine when they still look a bit undercooked in the center.) Let cool on cookie sheets, 2 – 3 minutes, then transfer to wire racks.

And while we’re on the subject of food, here’s a few recipes I’m drooling over this week:

• For Dinner. I HAVE to try these. This recipe sounds awesome!**** Thanks Kim!*****
• For anytime. Like maybe breakfast. Hot Fudge on my cereal. Yum, oh yum.
• Oh. My. Gosh. Have you seen these cupcake toppers by the fabulous Bakerella??? You must go look. SO many possibilities. I’m even thinking of finding a baseball team to make cupcakes for just so I could put an adorable baseball on them. I’m so excited about this idea and I really want to try it.

Yippee!****** I’m off work tomorrow. LOTS of yard work to do — probably two days worth. I’ll be back later with dirt on my hands. Have a great weekend!*******
XOXO,
Anna

* ** *** **** ***** ****** *******What the heck??? I know I have an exclamation point problem. (That last post was just ridiculous.) I really try to control it, but sometimes I just can’t help myself. That’s just the way I talk. And if I don’t use them, what I’m saying just doesn’t sound right. I’m hoping Isabelle will therapize me. !