Hannah Wigton
I’ve been trying to train myself to like raisins. It’s not working very well so far.
And, of course, the unanimous cookie of choice in the Susquehanna Style office would be oatmeal raisin.
So, when the Style staff had a particularly busy, whirlwind, knock-the-breath-right-out-of-you month, I decided the best way to show my support was to stare down my little sun-shriveled enemy.
Oatmeal and I are BFFs, so I knew finding a recipe that was heavy on the oats was the way to go. Plus, the one I settled on called for finely chopped raisins, so the cookie still has that dried fruit sweetness, but without the in-your-face raisin taste.
I have to admit, even for a non-raisin-fan, these are scrumptious. My husband taste tested them (his self-appointed responsibility) and gave it the official Wigton seal of approval. So we packaged them up with a stamp of our faces, hand-made from our wedding (quirky I know, but undeniably cute) and sent them home with a few very happy Style staffers.
Here’s the recipe I used:
Oatmeal Raisin Cookies
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
rounded 1/2 teaspoon salt
1/2 cup (one stick) plus 2 tablespoons unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1/2 tablespoon half and half
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup raisins, finely chopped
Preheat oven to 350 F. Combine oats, flour, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.
In a stand mixer fitted with a paddle attachment, cream both sugars and butter until light, fluffy and smooth. Add egg, half and half and vanilla and blend until smooth. Gradually stir in the oat mixture, then the raisins. Drop dough onto a cookie sheet lined with parchment paper in rounded spoonfuls (or use a cookie scoop) about 2 inches apart. Bake for about 10 to 12 minutes or until edges of cookies are golden brown. Transfer to a wire rack for cooling. Makes approximately 2 dozen.
Recipe Source: Sing For Your Supper blog