REC: Soft Chewy Oatmeal Raisin Cookies

[jmcquown]

A friend of mine (thanks Lisa!) gave me this recipe. I'm not usually
the type to bake cookies but these are fabulous!

1 c. butter, softened to room temp
1 c. packed brown sugar (light or dark, your choice)
1/4 c. white granulated sugar
2 large eggs, room temp
1 Tbs. vanilla extract
1 Tbs. dark molasses (do not use blackstrap)
1-1/2 c. all purpose flour, spooned and leveled
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups old fashioned whole rolled oats
1 c. raisins (soaked in warm water for 10 minutes to plump them, then
blotted dry)

Using a hand mixer or a stand mixer with a paddle attachment, cream the
softened butter and both sugars together in a large bowl on medium speed
until smooth, about 2 minutes. Add the eggs and mix on high until
combined, about 1 minute. Scrape down the sides and bottom of the bowl
as needed. Add the vanilla and molasses and mix on high until combined.
Set aside.

In a separate bowl, whisk together the flour, baking soda, cinnamon and
salt. Add to the wet ingredients and mix on low until combined. Beat
in the oats and raisins on low speed. The dough will be thick yet very
sticky. Chill the dough in the refrigerator for 60 minutes. Allow to
set at room temp for 30 minutes before hand-rolling and baking.

Preheat the oven to 350°F. Line two large baking sheets with parchment
paper. Roll balls of dough by hand (about 2 Tbs. per cookie) and place
2 inches apart on the baking sheet. Bake for 12-14 minute until lightly
browned on the sides. The centers will look very soft and under-baked
but they'll be fine. Remove from the oven and let cool on the baking
sheets for 5 minutes (they'll continue to "set"). Remove to a wire rack
to cool completely. Store in an air-tight container.

Jill

[ItsJoanNotJoAnn]

Post by jmcquown
A friend of mine (thanks Lisa!) gave me this recipe. I'm not usually
the type to bake cookies but these are fabulous!
1 c. butter, softened to room temp
1 c. packed brown sugar (light or dark, your choice)
1/4 c. white granulated sugar
2 large eggs, room temp
1 Tbs. vanilla extract
1 Tbs. dark molasses (do not use blackstrap)
1-1/2 c. all purpose flour, spooned and leveled
1 tsp. baking soda
Jill

I've got the molasses, but I'm not sure if it's black
strap or not, but my flour is self-rising. A good
chewy oatmeal cookie is great.

[jmcquown]

Post by ItsJoanNotJoAnn

A friend of mine (thanks Lisa!) gave me this recipe.  I'm not usually
the type to bake cookies but these are fabulous!
1 c. butter, softened to room temp
1 c. packed brown sugar (light or dark, your choice)
1/4 c. white granulated sugar
2 large eggs, room temp
1 Tbs. vanilla extract
1 Tbs. dark molasses (do not use blackstrap)
1-1/2 c. all purpose flour, spooned and leveled
1 tsp. baking soda
Jill

I've got the molasses, but I'm not sure if it's black
strap or not, but my flour is self-rising.  A good
chewy oatmeal cookie is great.

I'm not sure why not black strap molasses, she just said don't use it.
Maybe it's too strong. If using self-rising flour, omit the baking
powder. These cookies are literally the best oatmeal raisin cookies
I've ever tasted. :)

Jill

[Michael Trew]

Post by ItsJoanNotJoAnn

A friend of mine (thanks Lisa!) gave me this recipe.  I'm not usually
the type to bake cookies but these are fabulous!
1 c. butter, softened to room temp
1 c. packed brown sugar (light or dark, your choice)
1/4 c. white granulated sugar
2 large eggs, room temp
1 Tbs. vanilla extract
1 Tbs. dark molasses (do not use blackstrap)
1-1/2 c. all purpose flour, spooned and leveled
1 tsp. baking soda
Jill

I've got the molasses, but I'm not sure if it's black
strap or not, but my flour is self-rising.  A good
chewy oatmeal cookie is great.

We made these no bakes the other day, and really enjoyed them. Next
time, I'll double the peanut butter to one cup.

https://www.allrecipes.com/recipe/281751/grandmas-classic-no-bake-cookies/

Jill's recipe looks good, I might try that next time instead.

[gm]

Post by Michael Trew
Jill's recipe looks good, I might try that next time instead.

Hey Michael,

Good to see you back, I hope that you and yours are doing well...

I owe you an apology, as I've said some rude and inappropriate things to
you and about you in the past...

ANYWAYS...

HOW are your vehicles doing...???

A pal recently bought a 1969 Dodge Dart hardtop, it's a very sweet ride,
it has the Slant Six and Torqueflite, with power steering/brakes and
A/C... it was an "old lady car"... he loves it... it is a a dark green
color...

PS: I am still battling "WITCH Janet UK", lol...

;-D

--
GM

[Citizen Winston Smith]

Post by gm
I am still battling "WITCH Janet UK"

But the evil spirit answered them, "Jesus I know, and Paul I
recognize, but who are you?" 16 And the man in whom was the evil spirit
leaped on them, mastered all of them and overpowered them, so that they
fled out of that house naked and wounded. (Acts 19:15, 16 ESV

[Michael Trew]

Post by gm

Post by Michael Trew
Jill's recipe looks good, I might try that next time instead.

Hey Michael,
Good to see you back, I hope that you and yours are doing well...
I owe you an apology, as I've said some rude and inappropriate things to
you and about you in the past...
ANYWAYS...
HOW are your vehicles doing...???
A pal recently bought a 1969 Dodge Dart hardtop, it's a very sweet ride,
it has the Slant Six and Torqueflite, with power steering/brakes and
A/C... it was an "old lady car"... he loves it... it is a a dark green
color...

Hi Greg, we're doing well, thanks. I haven't bought any cars lately,
but earlier this year, around the same time I got the 1950 Plymouth, I
picked up a '75 Dart. Bare bones basic, slant 6, three on the tree, but
it's not rusted at all, awaiting a new engine at the mechanic's.

Post by gm
PS: I am still battling "WITCH Janet UK", lol...

She found a purpose here after John Kuthe left? I guess he couldn't
figure out how to get around Google Groups closing.

[Mike Duffy]

On 2024-11-05, Michael Trew wrote:

Hi Michael.

I picked up a '75 Dart. Bare bones basic, slant 6, three on the tree,

I had a pickup truck like that. You need to be really careful
when the linkages get worn out. Otherwise it could get stuck in either
(1st & reverse) or (2nd & 3rd). Then you needed to use a big screwdriver
to 'uncross' the linkage which would get jammed much in the manner of
a manual typewriter with 'crossed' typeface rods.

Oh, and always keep a spare ballast in the glovebox beside the big
screwdriver. Every year or so it would need a new one to start.

[Dave Smith]

Post by Mike Duffy
Hi Michael.

I picked up a '75 Dart. Bare bones basic, slant 6, three on the tree,

I had a pickup truck like that. You need to be really careful
when the linkages get worn out. Otherwise it could get stuck in either
(1st & reverse) or (2nd & 3rd). Then you needed to use a big screwdriver
to 'uncross' the linkage which would get jammed much in the manner of
a manual typewriter with 'crossed' typeface rods.
Oh, and always keep a spare ballast in the glovebox beside the big
screwdriver. Every year or so it would need a new one to start.

Ahhh.... a Chrysler product. We had a significant fleet of pickup
trucks. They used to be tendered and we usually got Fords. Once in a
while we got stuck with Dodges. One cold rainy days they were flowing
ballast resistors.

[Michael Trew]

Post by Mike Duffy
Hi Michael.

I picked up a '75 Dart. Bare bones basic, slant 6, three on the tree,

I had a pickup truck like that. You need to be really careful
when the linkages get worn out. Otherwise it could get stuck in either
(1st & reverse) or (2nd & 3rd). Then you needed to use a big screwdriver
to 'uncross' the linkage which would get jammed much in the manner of
a manual typewriter with 'crossed' typeface rods.
Oh, and always keep a spare ballast in the glovebox beside the big
screwdriver. Every year or so it would need a new one to start.

I was briefly able to drive it with the worn engine, but it had limited
power, and started knocking shortly there-after. It did get stuck
between first and reverse once. The former owner warned me about the
ballast, and there is a new ballast in the trunk just in case, thanks.

I'm sure the ladies here have dearly missed automobile discussions ;)

[Hank Rogers]

Post by Michael Trew

Post by Mike Duffy
Hi Michael.

I picked up a '75 Dart.  Bare bones basic, slant 6, three on the tree,

I had a pickup truck like that. You need to be really careful
when the linkages get worn out. Otherwise it could get stuck in either
(1st & reverse) or (2nd & 3rd). Then you needed to use a big screwdriver
to 'uncross' the linkage which would get jammed much in the manner of
a manual typewriter with 'crossed' typeface rods.
Oh, and always keep a spare ballast in the glovebox beside the big
screwdriver. Every year or so it would need a new one to start.

I was briefly able to drive it with the worn engine, but it had limited
power, and started knocking shortly there-after.  It did get stuck
between first and reverse once.  The former owner warned me about the
ballast, and there is a new ballast in the trunk just in case, thanks.
I'm sure the ladies here have dearly missed automobile discussions ;)

Her Majesty will soon be on your ass like a duck on a june-bug!

[Citizen Winston Smith]

Post by gm
PS: I am still battling "WITCH Janet UK", lol...

She found a purpose here after John Kuthe left?  I guess he couldn't
figure out how to get around Google Groups closing.

He left because he was stalked and bullied out of here, no other reason.

[Dave Smith]

A friend of mine (thanks Lisa!) gave me this recipe.  I'm not usually
the type to bake cookies but these are fabulous!
1 c. butter, softened to room temp
1 c. packed brown sugar (light or dark, your choice)
1/4 c. white granulated sugar
2 large eggs, room temp
1 Tbs. vanilla extract
1 Tbs. dark molasses (do not use blackstrap)
1-1/2 c. all purpose flour, spooned and leveled
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups old fashioned whole rolled oats
1 c. raisins (soaked in warm water for 10 minutes to plump them, then
blotted dry)
Using a hand mixer or a stand mixer with a paddle attachment, cream the
softened butter and both sugars together in a large bowl on medium speed
until smooth, about 2 minutes.  Add the eggs and mix on high until
combined, about 1 minute.  Scrape down the sides and bottom of the bowl
as needed.  Add the vanilla and molasses and mix on high until combined.
 Set aside.
In a separate bowl, whisk together the flour, baking soda, cinnamon and
salt.  Add to the wet ingredients and mix on low until combined.  Beat
in the oats and raisins on low speed.  The dough will be thick yet very
sticky.  Chill the dough in the refrigerator for 60 minutes.  Allow to
set at room temp for 30 minutes before hand-rolling and baking.
Preheat the oven to 350°F.  Line two large baking sheets with parchment
paper.  Roll balls of dough by hand (about 2 Tbs. per cookie) and place
2 inches apart on the baking sheet.  Bake for 12-14 minute until lightly
browned on the sides.  The centers will look very soft and under-baked
but they'll be fine.  Remove from the oven and let cool on the baking
sheets for 5 minutes (they'll continue to "set").  Remove to a wire rack
to cool completely.  Store in an air-tight container.

That's an interesting looking recipe. I have tried several oatmeal
cookies and none of them called for molasses. My wife has been low carb
for years and seldom eats cookies but she recently started getting
cookies at the corner coffee shop. They have have oatmeal, dried
cranberry, finely chopped walnut and I can taste cinnamon and molasses
in them. I can't eat them because of the nuts in them but I have tasted
them and they are amazing.

[jmcquown]

Post by Dave Smith

A friend of mine (thanks Lisa!) gave me this recipe.  I'm not usually
the type to bake cookies but these are fabulous!
1 c. butter, softened to room temp
1 c. packed brown sugar (light or dark, your choice)
1/4 c. white granulated sugar
2 large eggs, room temp
1 Tbs. vanilla extract
1 Tbs. dark molasses (do not use blackstrap)
1-1/2 c. all purpose flour, spooned and leveled
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups old fashioned whole rolled oats
1 c. raisins (soaked in warm water for 10 minutes to plump them, then
blotted dry)
Using a hand mixer or a stand mixer with a paddle attachment, cream
the softened butter and both sugars together in a large bowl on medium
speed until smooth, about 2 minutes.  Add the eggs and mix on high
until combined, about 1 minute.  Scrape down the sides and bottom of
the bowl as needed.  Add the vanilla and molasses and mix on high
until combined.   Set aside.
In a separate bowl, whisk together the flour, baking soda, cinnamon
and salt.  Add to the wet ingredients and mix on low until combined.
Beat in the oats and raisins on low speed.  The dough will be thick
yet very sticky.  Chill the dough in the refrigerator for 60 minutes.
Allow to set at room temp for 30 minutes before hand-rolling and baking.
Preheat the oven to 350°F.  Line two large baking sheets with
parchment paper.  Roll balls of dough by hand (about 2 Tbs. per
cookie) and place 2 inches apart on the baking sheet.  Bake for 12-14
minute until lightly browned on the sides.  The centers will look very
soft and under-baked but they'll be fine.  Remove from the oven and
let cool on the baking sheets for 5 minutes (they'll continue to
"set").  Remove to a wire rack to cool completely.  Store in an
air-tight container.

That's an interesting looking recipe. I have tried several oatmeal
cookies and none of them called for molasses.  My wife has been low carb
for years and  seldom eats cookies but she recently started getting
cookies at the corner coffee shop. They have have oatmeal, dried
cranberry, finely chopped walnut and I can taste cinnamon and molasses
in them. I can't eat them because of the nuts in them but I have tasted
them and they are amazing.

I left out the optional toasted chopped walnuts in the recipe because my
friend doesn't add them and I wouldn't, either. They really are
fantastic soft moist cookies. And I do think the molasses makes all the
difference.

Jill

[Hank Rogers]

Post by jmcquown

Post by Dave Smith

A friend of mine (thanks Lisa!) gave me this recipe.  I'm not
usually the type to bake cookies but these are fabulous!
1 c. butter, softened to room temp
1 c. packed brown sugar (light or dark, your choice)
1/4 c. white granulated sugar
2 large eggs, room temp
1 Tbs. vanilla extract
1 Tbs. dark molasses (do not use blackstrap)
1-1/2 c. all purpose flour, spooned and leveled
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups old fashioned whole rolled oats
1 c. raisins (soaked in warm water for 10 minutes to plump them, then
blotted dry)
Using a hand mixer or a stand mixer with a paddle attachment, cream
the softened butter and both sugars together in a large bowl on
medium speed until smooth, about 2 minutes.  Add the eggs and mix on
high until combined, about 1 minute.  Scrape down the sides and
bottom of the bowl as needed.  Add the vanilla and molasses and mix
on high until combined.   Set aside.
In a separate bowl, whisk together the flour, baking soda, cinnamon
and salt.  Add to the wet ingredients and mix on low until combined.
Beat in the oats and raisins on low speed.  The dough will be thick
yet very sticky.  Chill the dough in the refrigerator for 60
minutes. Allow to set at room temp for 30 minutes before hand-rolling
and baking.
Preheat the oven to 350°F.  Line two large baking sheets with
parchment paper.  Roll balls of dough by hand (about 2 Tbs. per
cookie) and place 2 inches apart on the baking sheet.  Bake for
12-14 minute until lightly browned on the sides.  The centers will
look very soft and under-baked but they'll be fine.  Remove from the
oven and let cool on the baking sheets for 5 minutes (they'll
continue to "set").  Remove to a wire rack to cool completely.Â
Store in an air-tight container.

That's an interesting looking recipe. I have tried several oatmeal
cookies and none of them called for molasses.  My wife has been low
carb for years and  seldom eats cookies but she recently started
getting cookies at the corner coffee shop. They have have oatmeal,
dried cranberry, finely chopped walnut and I can taste cinnamon and
molasses in them. I can't eat them because of the nuts in them but I
have tasted them and they are amazing.

I left out the optional toasted chopped walnuts in the recipe because my
friend doesn't add them and I wouldn't, either.  They really are
fantastic soft moist cookies.  And I do think the molasses makes all the
difference.
Jill

Finest cookies in the entire universe, your Majesty!

[dsi1]

Post by jmcquown
A friend of mine (thanks Lisa!) gave me this recipe. I'm not usually
the type to bake cookies but these are fabulous!
1 c. butter, softened to room temp
1 c. packed brown sugar (light or dark, your choice)
1/4 c. white granulated sugar
2 large eggs, room temp
1 Tbs. vanilla extract
1 Tbs. dark molasses (do not use blackstrap)
1-1/2 c. all purpose flour, spooned and leveled
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups old fashioned whole rolled oats
1 c. raisins (soaked in warm water for 10 minutes to plump them, then
blotted dry)
Using a hand mixer or a stand mixer with a paddle attachment, cream the
softened butter and both sugars together in a large bowl on medium speed
until smooth, about 2 minutes. Add the eggs and mix on high until
combined, about 1 minute. Scrape down the sides and bottom of the bowl
as needed. Add the vanilla and molasses and mix on high until combined.
Set aside.
In a separate bowl, whisk together the flour, baking soda, cinnamon and
salt. Add to the wet ingredients and mix on low until combined. Beat
in the oats and raisins on low speed. The dough will be thick yet very
sticky. Chill the dough in the refrigerator for 60 minutes. Allow to
set at room temp for 30 minutes before hand-rolling and baking.
Preheat the oven to 350°F. Line two large baking sheets with parchment
paper. Roll balls of dough by hand (about 2 Tbs. per cookie) and place
2 inches apart on the baking sheet. Bake for 12-14 minute until lightly
browned on the sides. The centers will look very soft and under-baked
but they'll be fine. Remove from the oven and let cool on the baking
sheets for 5 minutes (they'll continue to "set"). Remove to a wire rack
to cool completely. Store in an air-tight container.
Jill

My granddaughter's tutu sent her back home with a bag of cookies. I'm
not a big cookie fan but these were just great. They were all-butter
chocolate chip cookies that had chocolate flavored puffed rice in them.
Amazing stuff. I ate most of the cookies. I was ashamed to have done
that
so I didn't tell my wife who done ate the cookies. I'll just have to
live with the guilt until my next confession.