NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
" Enjoy the little things, for one day you may look back and realize they were the big." ~ Robert Brault
Looks like rain today…good day to turn on the music, stay home and cook…
RECIPE OF THE WEEK
Our son-in-law loves oatmeal raisin cookies and over the years I have made lots of variations but in the end Quaker's basic recipe still reigns supreme. This recipe is based on that standard.
BEST OATMEAL COOKIES with Raisins & Walnuts
- 1 1/2 cups flour
1 teaspoon baking soda- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups butter (2 1/2 sticks)
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 3 cups Quaker oats (quick or old fashioned, not instant)
- 3/4 cup raisins
- 1/2 cup chopped walnuts
Preheat oven to 375 degrees F. Put regular raisins in a bowl and cover with boiling water to plump. Let sit for about 5 minutes, then drain and pat dry.
In a medium bowl, stir together flour, baking soda, cinnamon, salt and nutmeg.
In a mixing bowl, cream butter and both sugars at high speed until light and fluffy. Beat in egg and vanilla.
Stir in flour mixture until just absorbed, add oats, nuts and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Makes about 3 dozen cookies.
Bake 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie. Cool 1-2 minutes on cookie sheets before removing to wire rack to cool completely. NOTE: to make bars, pat into 9 x 13 pan and bake 25-30 minutes, cool completely on wire rack.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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