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
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.....