Spectacularly Chewy Oatmeal Raisin Cookies

IMG_9614First of all, let it be known to one and all that I am not a food blogger. There are somewhere in the ballpark of a gazillion food bloggers out there who do an amazing job and have incredible skills both in the kitchen and in writing and in photographing their food…

…and I am not one of them.

I do, however, love to bake. This week when I mentioned these cookies on Facebook I had a hilariously disproportionate response to them—a response that was driven into two distinct camps:




IMG_9615A quick word to those of you who have deep-rooted trust issues concerning raisins: first of all, let’s just acknowledge that if this is your big stumbling block in life, you’ve had it pretty good so far. Secondly, those sweet, little wrinkled nuggets of deliciousness are substitutable. Instead of raisins, toss in chocolate chips. Or, chocolate chips and white chocolate chips. Or, chocolate chips and white chocolate chips and butterscotch chips. Or, if you want to go with something fruity instead of decadent, use cranberries (or, cranberries and white chocolate chips). Or dried, chopped apricots (or dried chopped mango, or papaya). What I’m saying here is that this recipe is made to modify.

Also, this recipe was sort of a happy accident. I had my mom’s recipe and some ideas that I found online for making them chewy, and then I didn’t have all the ingredients I needed, and then I flat-out forgot some ingredients (cinnamon, nutmeg, etc. Whoops!), so…

Yeah. In my kitchen, improvisation (and apparently forgetfulness) happens.

Luckily, it was a success. I had to fend off the hordes in order to have just three left to photograph, and I have one kid who is trying to bargain his way into me making them every damn day. So I salute you, serendipity, for tinkering in the kitchen with me, and with my gratitude, dive into the ingredient list.

Ingredients (in order of use):

1 C. butter, room temp

1 C. brown dark brown sugar

1/2 C. granulated sugar

2 eggs

1 egg yolk

2 tsp. vanilla extract

2 T. pear glaze*

1 tsp. salt

2 tsp. cornstarch

1 tsp. baking soda

1 3/4 C. flour

3 C. old-fashioned rolled oats

1 1/2 C. Raisins (or whatever)

*You could use molasses here, or maple syrup. Honestly, I kinda want to try peanut butter (smooth, and maybe blended with half the butter first?). I have a pantry full of pear glaze that I canned last summer, so I thought I’d give it a shot.

Get Down to Business:

Whip the butter and sugar until fluffy. Add the eggs, one at a time, until incorporated, scraping the bowl as you need. Next, the vanilla. Next, the pear glaze. Beat until it’s nice and goopy (technical word. Impressive, I know). Work your way down the rest of the recipe, adding one ingredient at a time until incorporated. You’ll probably want to fold in the raisins with a rubber spatula.

Chill in the fridge for at least 2 hours.

Using your hands, roll dough into balls, pop back into the fridge for fifteen minutes (the colder the dough is going into the oven, the softer the cookie will be). Bake at 350 degrees (be sure to preheat oven) for 10-12 minutes. Cool on wire rack. 

Voila! Your cookies are done! With our family of six they were pretty much gone in less time than it took me to make them, but it was totally worth it. I hope you try ’em, and love ’em!


I Should Be Writing Wednesday

“Almost all good writing begins with terrible first efforts. You need to start somewhere.” — Anne Lamott

It’s I Should Be Writing Wednesday, and guess what?? I’m not writing. Not officially, anyway. Officially I’m still on hiatus, but the light at the end of this tunnel is in sight and I’ve been warming up—slowly, mind you—letting my muse yawn and stretch from the long rest.

Right now I’m working on a short story. I’ve never written a short story, and it’s been interesting work setting up a full premise and story arc in such a small amount of word-space. Not sure if it will be any good (see above quote), but I’m enjoying the effort. It’s about a tween-age girl who loves to sketch, a sea captain aboard an Antarctic-bound ship, and a deep-space astronaut.IMG_9486

I’m also beginning to baby step my way back into the world of Shrilugh—we’re talking super tiny, itty-bitty baby steps, so don’t get too excited. I have an opening paragraph (I think…completely subject to change at this stage of the game):

Three things: A black velvet sky, vaulted high and studded with diamond stars flung far and wide. A friendly sea breeze, salty and brisk, laughing over water and sand. And a girl, appearing out of nowhere, falling from the sky like a lesser angel tossed from heaven.

Don’t worry, I’m sure I’ll hate it tomorrow. 🙂

Also, yesterday I stumbled upon Orchos as he was reminiscing to Brig about falling in love with Opal. I hope I captured his charm. It might end up being cut from the final product, but it was good for my heart to see how those two found each other.

Writers—what projects are you working on? Tell me so I can cheer you on!

Readers—what projects are you wishing I (or whoever your favorite author is) was working on?

Finally, I leave you with this little nugget: “A non-writing writer is a monster courting insanity.” —Franz Kafka

…I wonder if my family can vouch for this? Ha!