JenOni

oatmeal raisin

Vanishing Oatmeal Raisin Cookies Baking with Quaker Oats

OatmealRaisinCookies

Oatmeal Raisin Cookies

This is my favorite time of the year and I love to bake these Oatmeal Raisin cookies. One of my traditions is to ask the kids their favorite cookie for me to bake. This year my daughter has asked for sugar cookies (in various shapes of choice) and my son wants the peanut butter blossoms. My favorite is the oatmeal raisin cookies that I have baked for at least the last 6+ years.

You can find the recipe on the lid of the oatmeal container, Enjoy!!!! I bake these every Christmas!

 

INGREDIENTS:
1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins(SunMaid Baking Raisins, if available)

PREPARATION:
Heat oven to 350°F. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

 

Before Oats and Raisins

Serving Tips: Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit the cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

 

 

Fave Christmas Cookie Recipe

 

photocredit: cocoamommy

When I think of Christmas it reminds me of childhood traditions such as listening to Nat King Cole’s Christmas album, nuts, holiday candy, the smell of cinnamon and fresh fruit.   I started baking at the age of 10 and Christmas was always a big deal.      While my mother worked on the meal, I handled the baking.   Christmas baking for me  is all about cookies, cookies and more cookies.  I have expanded into red velvet cupcakes to give a festive alternative.   As  a mom, my kids now have their Christmas cookie request.   Last year, my then 4yo wanted gingerbread cookies and my then 11yo wanted his favorite, peanut butter.  I can actually get away with not using the Hershey’s kisses.     This oatmeal raisin cookie recipe has been my favorite for over 10 plus years.    If time permits I will bake and take into work before the holiday break.  Enjoy!

Vanishing Oatmeal Raisin Cookies

1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation
Heat oven to 350°F.
In large bowl, beat together margarine and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to margarine mixture; mix well. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

I hope you enjoy as much as we have through the years, Happy Holiday Baking!

Christmas Cookie Exchange

photo credit: cocoamommy

 

Since one of my Christmas rituals is to bake cookies, and cookies and more cookies.    I thought it would be fun this year to host a bake off with the cousins.     It will include some of my favorite recipes vanishing oatmeal raisin cookies, peanut butter blossoms, and magic cookie bars.

photo credit: cocoamommy

Vanishing Oatmeal Raisin Cookies

1/2 pound (2 sticks) margarine or butter, softened

1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins

Preparation
Heat oven to 350°F.
In large bowl, beat together margarine and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. In medium bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to margarine mixture; mix well. Stir in oats and raisins; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

recipe credit: quaker.com(recipe on lid of quaker oats)

photo credit: cocoamommy

Magic Cookie Bars

  • Crisco® Original No-Stick Cooking Spray
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 cups (12 oz. pkg.) semi-sweet chocolate chips
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts

Instructions

  • HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
  • COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
  • BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
  • For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
  • VARIATIONS
  • SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

 

recipe credit: eaglebrands

Peanut Butter Blossoms

  • 48  HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1  egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  •   Additional granulated sugar

Directions

  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
    cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
    About 4 dozen cookies.

My Tip: unwrap kisses once put in first batch and store somewhere cool; they need to be firm before touching the warm cookies (refrigerate)

recipe credit: hersheys.com

Since the cousin’s only see one another once or twice a month, I thought we would plan a fun night of salad, pizza, fruity beverages, snacks.    The activity of the day will be baking our cookies.   Now since I’ m hooked on Pinterest, I found the most crafty cookie container ideas on Pottery Barn Kids, so of course I pinned them below.

 

 

 

Countdown to Christimas 2010!

 

The countdown is on…. I usually never rush to get a tree as there are everywhere on sale. Well this year I get a tree and to my surprise there is a bird’s nest buried inside.  After taking the tree outside for fear of possible eggs hatching and chirping in the middle of the night, I pulled out the nest with gloves of course.  After shaking the tree multiple times, I dragged the tree back in the house.  Oh I forgot after realizing the tree stand was not strong enough to hold this tree I called Tarjay to see if there were any stands left and of course not a week before Christmas.  Then we stopped in Lowes to see if just maybe there was one left and of course not.  After my daily call with @tomikabryant she suggested I stop in Rite Aid, great suggestion there were plenty of tree stands left.  Also signed up for their discount card and the tree stand went from $16 to $9, wow can’t beat that discount.  Note to self make sure to sign up for discount cards at other retailers it comes in handy at least one time during the year.

My DD has on her list a beauty salon set and after scanning the internet I found one at Amazon.com with a 5 star rating.  In order to get it quickly I signed up for a trial membership to Amazon Prime, so for $3.99 I get one day shipping. (my fingers are crossed).  Next, purchase is a netbook for my DS for under $150.

Next, I need to find a pork crown roast.  After seeing Paula Deen make this on her Food Network show with cornbread stuffing, I had the bright idea to make something different for Christmas dinner.  Also our traditional cookie baking is scheduled and of course my DD wants to make gingerbread cookies(wish me luck). This will be my first time making gingerbread cookies, so we will add our traditional oatmeal raisin, magic cookie bars and an oldie but goodie the M&M cookies.   We are skipping the gingerbread house this year and I believe the red velvet cupcakes…. There will be enough goodies to indulge in and feel stuffed.

I always look forward to Christmas because the kids are so excited and happy to receive things from their list.  Plus we get to fill ourselves with yummy food and treats..