25 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
christmas cookies
christmas baking
christmas candy
candy recipes
valentine's baking
easter baking
baking history
bibliography

 
Subscribe Now
 

Newest Video Recipe - Oatmeal Raisin Cookies

 

New Video Recipes Every Other Thursday Morning

Catch up on all the latest videos by clicking    in the above player.
     

Oatmeal Raisin Cookies are hard to beat. Their edges are crisp, their flavor is buttery sweet, and their texture is wonderfully soft and chewy. They are full of rolled oats and raisins, and you can use either dark of golden raisins or a combination of the two.  

 

Jean Anderson in her book The American Century Cookbook tells us that the first recipe she found for Oatmeal Cookies was in the 1896 Boston Cooking-School Cook Book. That recipe, although called an Oatmeal Cookie, only contained 1/2 cup of rolled oats. During the Second World War, The Quaker Oats Company published a recipe for Oatmeal Cookies that called for shortening, as butter was in short supply. Today we like our cookies nice and buttery, so butter usually replaces the shortening. And we also like our Oatmeal Cookies bursting with rolled oats, so for this recipe we are using a whooping three cups. I like to use old-fashioned not quick-cooking rolled oats. I prefer their flavor and thickness. While both may start with oats that are cleaned, toasted, and hulled to become what we call oat groats, the difference between the two is in the thickness of the oats after the oat groats have been steamed and flattened.

The pairing of Oatmeal Cookies with raisins is perfect. Both dark and golden raisins are simply dried Thompson seedless grapes. The difference is that dark raisins are sun dried which gives them that dark shriveled appearance, whereas golden raisins are treated with sulfur dioxide first to prevent them from turning dark and then air dried to keep them a golden yellow color. Raisins have a high sugar content, and are a good source of vitamins and iron. Because of their high sugar content they retain moisture which keeps these cookies soft for several days.

Continue to the Oatmeal Raisin Cookies recipe page.....

Let's get baking!!

Stephanie Jaworski

Joyofbaking.com 25 Years on the Internet

 

Latest Cake Videos Playlist

Catch up on all the latest videos by clicking    in the above player.
     

 Latest Cookie Videos Playlist

Catch up on all the latest videos by clicking    in the above player.
     

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2022 iFood Media LLC