Oatmeal Raisin Crisps

cookies and candleThese cookies are yummy, according to my mother, my daughter, my grandchildren, and me.  Meh, according the Prince of Pickiness, who includes cookies on his list of one million and twelve foods he professes to dislike.

The recipe comes from a cookie cookbook my Sunday School teacher gave me in the seventies- we had a lot of girls in the same age group in our Bible class, and she had been our teacher for three years.  We all loved her.  She was dying, and she invited us all to come over and choose a cookbook from her stock.  This was my choice and it has stood me in good stead- it’s one my girls favour as well.  To be honest, the original bit the dust a while ago- not only were pages falling out, but I had once set it down on a hot burner so it had a scorched series of concentric circles burnt into the cover.  I didn’t mind the burn marks, but once pages started falling out and subsequently disappearing, I had to replace it. It’s not good when your favourite recipes are missing from your favourite cookbook.

Because it’s just the four of us at home now, and the Cherub is allergic to wheat, eggs, and corn, so only three of us eat cookies, and the Boy claims he does not like cookies (although I have seen him eat them)… I wanted a recipe for cookies that I could keep in the fridge or freezer and only bake a few at a time, just when we feel like having hot cookies out of the oven.   I tried two or three freezer type, slice and bake recipes, and they were okay, but not anything to get really excited about.  I found this one, which just has you keep the dough in the fridge, not the freezer.  And I like it a lot, although it did take a bit of adjusting.  Happily for you, I have fiddled with it and will share the results of said fiddling so you don’t have to.

cookies homer laughlin plate

According to the cookbok, ‘the contributor…. keeps the dough in a tight container in her refrigerator for several days- sometimes a few weeks.  It’s a great recipe; she finds it easier to bake a few cookies at a time.  And, in addition, she can always serve cookies iwth that wonderful fresh-from-the-oven aroma and taste. ”  Also, the taste-testers voted these the best oatmeal cookies they sampled.

2 cups butter or margarine ( I used butter)

2 cups brown sugar firmly packed

2 cups white sugar

2 tsp vanilla

4 eggs

3 cups sifted flour

2 tsp baking soda

2 tsp salt

6 cups quick cooking oats (I never buy these, so I used what I had, old fashioned rolled oats)

1 1/2 cups flaked coconut OR Use raisins instead, which is what I did- golden raisins, because I like them better and black raisins look like chocolate chips in the cookies and then it is a snare and a delusion, not to mention a deep disappointment leaving one disconsolate when it turns out not to be chocolate but only a nasty raisin.

Directions:  Cream butter and sugars until fluffy.  Stir in vanilla.  Add eggs one at a time, beating after each addition.

Sift together flour, salt, baking soda.  Add to creamed mixture and stir well. Stir in rolled oats and coconut or raisins.

To bake, drop by teaspoonfuls about 2 inches apart onto a well greased cookie sheet or parchment paper- I used parchment paper.

Bake in moderate oven (350) for 10 to 15 minutes- according to the recipe.  I found that if I followed this advice the cookies spread, turned out very thin- almost lace-like, and then got harder and darker as they cooled.  I liked them crisp, the problem was that the time between crisply perfect and crunchily overdone was a matter of seconds and I could not master the timing.

So I went for chewy and soft instead.   I turned the oven to 400and baked them on a center rack for just five or six minutes.  Then I turned the oven off and opened the door partway and let them finish- they are still chewy this way, and they don’t thin out to nearly paperthin consistency.  The flavor of the very thing= and less pretty cookies was great- buttery, rich, and I liked hem crisp around the edges and becdable in the middle.  But they look ugly, and, as I say, it was really hard to get just the moment when they were crisp enough and not too much.  This way they don’t spread as much and are very chewy all through.

 

cookies and plateAllegedly this makes 14 dozen.  I think all cookie recipes lie about how many cookies they make.

The bowl of dough has kept in the coolest part of my fridge for three weeks now. The grandbabies had fun smooshing the balls of dough flat for baking.  This is not necessary for the cookies.  It is necessary for letting the grandbabies feel as though they have a stake in the cookie making.  “Perhaps,” suggested the Princess Peach (who will be four in two months), ” when these are done baking you will want to share some with us.”

I allowed as how I might wish to do that.  “Of course,” she added, “Only if our Mommy says yes.”

This sentiment would have been seen as admirable rather than priggishly sententious were our Princess Peach not in the habit of getting up before her parents and sneaking contraband goodies and hot cocoa powder and so forth.    However, she is an adorable and fetching little sententious prig, so I merely agreed with her enthusiastically.   Her mother and I have not been able to touch bases for a few weeks due to out of town trips, illness, and car trouble (did  I mention that a deer committed suicide against our truck last week?), so the Grandbabies’ Mommy was feeling particularly generous, and said that coming to the see the grandparents was a special treat and it had been too long, so anything was fine that particular evening.

I may or may not have taken full advantage of this laissez faire policy.

 

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