I've had the toughest time finding a oatmeal recipe I enjoy. They are too mushy, too crispy, not flavorful enough ... the reasons have ran the gambit.
This recipe however, take the punch. So much so that I will have to send most of them to school with the kids in the morning to share with their classes so I don't eat the whole batch.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup stick margarine, softened
- 3 tablespoons light-colored corn syrup
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- 3 cups quick-cooking oats
- 1 1/3 cups raisins
Combine first 6 ingredients in a small bowl, and set aside. Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well-blended. Stir in oats and raisins, and let stand 5 minutes. Stir in flour mixture.
Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Remove cookies from pans, and cool on wire racks.
Note: Store cookies in an airtight container for up to 1 week.
As a side note: I "rehydrate" my raisins. I put them in a pot with a good inch of water over them. Then I let them lightly boil for a good half hour, replacing water as it needs it. This process makes the raisins so moist and delicious. I highly recommend it!
My pictures of food never turn out well, so ... you'll have to go without.