By: Katherine Dvorak
Did you know that January is National Oatmeal Month? That’s right, an entire month dedicated to oatmeal. What better way to observe this honor than to celebrate the best thing about oatmeal: the oatmeal raisin cookie.
When ranking cookies, the oatmeal raisin cookie easily cracks the top three; it’s almost a perfect cookie: hearty and full of soft, sweet raisins…oatmeal raisin cookies are the best.
Our modern cookie is descended from oat cakes made by the Scots and Brits as far back as 1,000 B.C.E. Exactly when raisins were first added is unknown but records of nuts and raisins being added to oat cakes can be found in the Middle Ages. After Fannie Merritt Farmer wrote down the first actual oatmeal raisin recipe in 1896 the cookie became popular and by the early 1900’s Quaker Oats had a recipe on every container.
That recipe remains on the container’s lid to this day and for me, it’s the best recipe:
· 1/2 cup (1 stick) plus 6 tablespoons butter, softened
· 3/4 cup firmly packed brown sugar
· 1/2 cup granulated sugar
· 2 eggs
· 1 teaspoon vanilla
· 1-1/2 cup all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt (optional)
· 3 cup Quaker® Oats
· 1 cup raisins
Heat oven to 350°F. 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 onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown.
What’s your favorite recipe? Do you prefer yellow raisins for an extra bit of sweetness? Or do you add chocolate bits for some chocolaty goodness? You can never have too many oatmeal raisin cookies so share your favorite recipe in the comments.
Meanwhile, I’m off to bake.