Thursday, April 30, 2009

I need a recipe!

In honour of Mike's visit this weekend - a whole 4 days, if you can believe it! - I decided to make Mike's favourite cookies, Oatmeal Raisin.  I don't have my recipe book with me, so I dug up a recipe from the internets - this one, from Nigella Lawson's site.
(half of them have been stashed in the box behind, ready to go visiting at Jo's place!)

The cookies turned out fine, but they really aren't my best work - they smell buttery, which makes me think of microwave popcorn and therefore ruins their flavour for me somewhat, and they're too sugary and crispy.

Does anyone have a better Oatmeal Raisin Cookie recipe they could recommend?  :)

6 comments:

pinkphish said...

I've emailed you my recipe.

The yucky buttery smell might be from your oven being too hot.

Have a fab weekend.

Anonymous said...

Use the same recipe as the McDonald cookies only use raisins instead of chocolate chips. Also Never use butter, only use margarine, and melt it before you mix the stuff. Check out your old Neilsens cookies and use that recipe and use raisins not choc. chips.

Jot said...

I think they taste great. No complaints from me. Happy to test the next batch too
xx

Suzanne said...

I have a recipe for oat and raisin cookies in the Humminbird Bakery book. Rav PM me if you want the recipe x

The binge knitter said...

Here is a great oatmeal-raisin recipe that I use and everyone seems to love it in our house. (and there are more great oatmeal recipes there too).
As for butter, I usually substitute it for Stork or similar.
http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/
Hmm, I think I am going to make a batch myself tonight.

DaviMack said...

If you're looking for something to be soft, you need to include more than one kind of sugar - meaning you should add a tiny bit of honey to them, in addition to whatever cane sugar. The different forms of sugar (glucose, fructose, sucrose, whatever) keep the sugars from crystallizing, giving you a cookie that'll stay soft.

As to the butter ... can't help you there, except to say that I'd just use oil instead, and way less than it calls for, too.

Best of luck!