One stick of butter helps the cookie, go down.

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Boy did I make one ugly cookie today. It was so ugly, it made me cry. But that is okay. Looks are deceiving. It tasted good, surprising. So. Why did this cookie turn out so ugly? I’ll tell you and you can make fun of me. It’s okay. I laugh at myself ALL the time. I trip over everything and walk into walls. It’s amazing I have survived these thirty plus years.

I decided before leaving for church this morning with the kiddos that I would prep this easy to remember (so I thought) oatmeal raisin cookie. All thanks to that white haired, black topped man, Mr Quaker. Recipe is on the lid & all. I whip it up in my handy dandy stainless steel bowl [Pampered Chef one- Awesome! Lid & all. So handy! Hense, Handy Dandy]. Yep, I am awesome. Can’t you hear my self mockery ūüėČ

Breakfast was getting away from me (cold, that is) so my kind husband stirs the mixture for me and he is looking reluctant to imply as I am scarfing down my oatmeal… but he picks up the courage… “This mixture is really dry…do we need to add something?” I am like, “Nah… it should have enough. It has two eggs and butter”. He continues to look at it oddly. So, of course I come over and assess the damage. I start drizzling light flavored olive oil hoping it softens the mixture up enough to hold itself together. Literally. In the fridge it goes with fingers crossed.

It is now evening and the hubs has prepared an awesome meal for me and the girls. Ready to have dessert. Pull out the mixture and it looks like it’s ready to top a fruit for crisp. That isn’t a bad thing, but it wasn’t the desired effect. I was bewildered. What did I do wrong? Obviously a liquid based item was my fault. I grab the recipe by the prompting of the hubs and I am like, “See, it called for 6 tbls!” I plea in my defense. Hubs looks at me with a funny look. It is missing a stick of butter. He is cracking up at me. I am baffled and start laughing at myself and decided to just go with it and see what happens. They came out like little crumbled cookies, dry looking as the Sahara. Surprisingly they were moist in the center. Maybe my olive oil attempts assisted in the fight. So. rather than chugging these along as cookies. They are baked into a jelly roll pan as granola bars. Yep. Here ya go kiddos. Mommy will teach you how to improvise. Indeed. I am one improvising mama.

So. here is the recipe. To mock myself and rub it in more and more.

Vanishing Oatmeal Raisin Cookies (Link here)

[with my notes]

Ingredients

  • 1/2¬†¬†cup (1 stick) plus 6 tablespoons butter, softened [Unless¬† you are like me and only put 6 tbls rather than the half of lb of butter and a smidge amount of light olive oil]
  • 3/4¬†¬†cup firmly packed brown sugar
  • 1/2¬†¬†cup granulated sugar [I used honey granules in place of white sugar]
  • 2¬†¬†eggs
  • 1¬†¬†teaspoon vanilla
  • 1-1/2¬†¬†cups all-purpose flour
  • 1¬†¬†teaspoon baking soda
  • 1¬†¬†teaspoon ground cinnamon
  • 1/2¬†¬†teaspoon salt (optional)
  • 3¬†¬†cups Quaker¬ģ Oats (quick or old fashioned, uncooked)
  • 1¬†¬†cup raisins [California Golden were used]

Preparation

Heat oven to 350¬įF. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

  • Prep Time: 20 min
  • Cook Time Time: 08 min

Variations

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Yield

4 DOZEN

[Disclosure: I have made these several times for several years and enjoy them, a lot… even when I forget the butter. ūüėČ No picture since we ate the evidence for fear of more tears of sympathy.]

Thank you for reading my post. I hope you enjoyed it. ūüôā All my quirky faults I am sure we can all relate.

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About Mel in the Atl

A person who crossed the finish line, entering the age of thirty. Blessed with a wonderful savior, Jesus. a brilliant husband & two amazing daughters under the age of three. Life is an adventure and a learning curve as each day presents new adventures and lessons to be learned. This is about my trials, lessons, art and recipes. Why not, we always need food. Or at least that is what my stomach tells me. Enjoy!

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