Sunday, July 20, 2014

Oatmeal Cookies - The Real Kind

It's been a big food week around here at our house. This week the husband made his pickles (it's own post I'll save for later) and I have been a baking fiend because it's the birthday season (Dad, Husband and Brother in Law) not to mention it's our Anniversary today!

My husband loves those Mother's Brand Oatmeal Cookies. But I don't love it when he eats them because they are full of preservatives that he really doesn't need. Also, the un-frosted ones are difficult to find.

So I made some for him from scratch today and they are off the charts! They are raisin free (not everyone loves raisins) and great with coffee or tea.

I adapted the recipe from Smitten Kitchen for my taste buds. The recipe she uses and adapted from "Good to the Grain" cookbook, uses icing which I omitted. The measurements are funny because everything in "Good to the Grain" is in grams.

Raisin Free Oatmeal Cookies
  • 2 1/2 Cups + 1 Tbs. quick cook oats
  • 1 1/2 Cup all purpose flour
  • 1 Tbs + 1 tsp baking powder
  • 1 tsp. baking soda
  • 3/4 Cup brown sugar
  • 3/4 Cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 Cup butter, melted (she calls for unsalted butter but instead I omitted the salt in the recipe and used what I had in the fridge - plain 'ol butter.)
  • 2 large eggs
  1. Preheat oven to 350.
  2. Line cookie sheets with parchment.
  3. Sift all dry ingredients together.
  4. In a separate bowl, cream together butter, sugar, vanilla extract and eggs.
  5. Fold in dry ingredients.
  6. Round into balls that equal 2 Tbs. or use a cookie scoop (she uses a #40 scoop).
  7. Bake at 350 for about 15-18 minutes.
  8. Remove from oven and transfer cookies to cool on a wire rack.

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