Book Update: I just got Bobby Deen’s new cookbook from the library called “From Mama’s Table to Mine” which has fewer calories and less fat than Paula Deen’s recipes. I will let you know how it goes. The shrimp and grits, red velvet cake, cornbread and BBQ pork look divine! Normally, before I purchase or go through more recipe I test 3 of them – a mixture of baking and cooking. If they are all awesome, I go buy the book or print more recipe. If they are hit and miss, then I just quit. Many books by restaurant owners have sadly been hit or miss with me.
My course in Positive Psychology this week is on “Optimal Well-Being.” Though I am still in the middle of the lengthy chapter, the authors included two really neat quotes I wanted to share with you:
Eleanor Roosevelt advises to “do one thing every day that scares you.”
In our discussion of Maslow, the Jonah complex was introduced and followed with Marianne Williams stating:
“Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure.
It is our light, not our darkness that frightens us. We ask ourselves, ‘Who am I to be brilliant,
gorgeous, talented and fabulous?’ Actually, who are you not to be? You are a child of God.
Your playing small doesn’t serve the world. There’s nothing enlightening about shrinking
so that other people won’t feel insecure around you…. And as we let our light shine,
we unconsciously give other people permission to do the same.”
Food for thought I guess. 🙂
Recipe: Now onto the actual food. I’m a sucker for oatmeal raisin cookies. Chocolate chip, eh they are okay. I really love oatmeal raisin or anything with fruit in it for that matter. Not that I haven’t tried this recipe. Or this recipe. But, then I found a THICK and CHEWY recipe. So, hey, why not? It was delicious!! Though picky as I am sometimes (after trying and testing like 20 oatmeal raisin cookie recipe you have to be!), I have to admit that the fruit and nut oatmeal raisin cookie has more depth of flavor than this cookie. However, this cookie is your typical oatmeal raisin, so I am sure many people here will love it. I LOVE the chewiness and thickness, so next time I will just add 1T of vanilla, some pecans and allspice.
Thick and Chewy Oatmeal Raisin Cookies
18-24 cookies
1/2 cup unsalted butter, soft
1 cup light brown sugar
1 egg
2 tsp. vanilla extract
1 and 1/2 cups old-fashioned oats
2 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp salt
3/4 cup plus 2 Tb. bread flour
1 cup raisins
1. Let’s do the cookie dough method!!! Get out your great big bowl: cream together the brown sugar and butter on medium speed until light and fluffy- about 1-2 minutes. Add egg and vanilla. Mix and scrape.
2. Get your medium bowl and mix together the oats, cinnamon, baking soda, and salt. Add to your wet ingredients and mix until combined. Add bread flour and mix until combined.
3. Fold in your raisins.
4. Chill this dough in the fridge covered in plastic wrap for at least 2 hours or even overnight.
5. Preheat oven to 350 degrees. Drop your cookies on a greased or lined sheet using a medium cookie scoop – about 2 Tb. size. Leave about 1-2″ in between because these will spread a little bit. Bake for 10 minutes. Check for doneness, but mine were good at 10 minutes. Cool on the cookie sheet about 10 minutes and then cool on the cooling rack. Enjoy!
Recipe adapted from Averie Cooks
I only have all purpose flour right now, how much of an impact will that have on these cookies? I know the gluten content is different, but will it make them much harder?
It will make them less chewy. And with their thickness, you do want chewy. I would recommend using this recipe instead: http://whisktogether.wordpress.com/2012/01/03/oatmeal-fruit-and-nut-cookie/ They are one of my favorites!