Happy Saturday everyone! So today, trying to keep up with the Susie Bakes Saturday we’re making oatmeal raisin cookies! It’s been a little chilly out so what better way to warm up than with a freshly baked oatmeal raisin cookie and a cup of tea? Now before we get to it, here is a little story on how the oatmeal cookie originated. Oatmeal cookies are the offspring of the Scots and the British’s oat cakes, a plain biscuit normally served with cheese or salmon. Oat cakes made their first appearance when the Scottish began harvesting oats as far back as 1,000 B.C. Now we’re not sure exactly when the raisins came into play, but nuts and raisins have been welcomed in cakes since the Middle Ages. It was Ms. Fannie Merritt Farmer in 1896 that wrote down the first oatmeal raisin cookie recipe. She labeled it as a “health food” and then BAM! Quaker Oats was placing recipes on the back of their containers!
This recipe isn’t necessarily a “health food” since there is a cup of butter, however it can be easily substituted for applesauce.
¾ c. butter
¾ c. brown sugar
¾ c. sugar
1 tsp vanilla
¾ c. whole wheat flour
¼ c. all-purpose flour
1 tsp baking soda
1 tsp cinnamon
2 ¾ c. rolled oats
½ tsp salt
¾ c. jumbo golden raisins
½ c. walnuts
2 tbsp golden flax seeds (optional)
- Preheat oven to 375º
- In large bowl, cream butter and sugars together until smooth
- Beat in the eggs and vanilla
- In another large bowl, stir the flour, baking soda, cinnamon, salt all together
- Gradually beat flour mixture into the butter mixture
- Mix in the oats, raisins, nuts and seeds
- Bake 8-10 minutes in the preheated over, or until golden brown and delicious looking.
- Let these babies cool a little before plopping them on a cooling rack
- Place them on a plate or eat them straight from the cooling rack and enjoy with your London fog tea latte…or your Folgers, whatever is easiest.