Oatmeal raisin is my favorite but I was out of brown sugar. I remembered my friend Ginny told me she made brown sugar from mixing molasses and white sugar recently. This really intrigued me and since I was out of brown sugar anyway, it was the perfect opportunity to give it a try.
She thought that the ratio was about four parts white sugar to one part molasses. I tried two cups white sugar to a half cup molasses and it was a bit too wet, I thought, so I added in another cup of sugar. That looked perfect. It's darker than store bought brown sugar, and since I used unsulphured molasses, it also tastes a lot stronger.
The recipe I use is the classic Quaker recipe for Vanishing Oatmeal Cookies...but of course I change it a bit. So here's what I did this time.
3/4 cup freshly churned butter :)
1/4 cup organic extra virgin coconut oil
1 cup brown sugar mix
1/2 cup granulated sugar
1 teaspoon organic Singing Dog Vanilla (you should try this if you haven't yet, it's divine!)
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon (I use Red Ape ground casia cinnamon from Sumatra :)
1/2 teaspoon sea salt
3 cups old fashioned rolled oats (the big flakes are the best)
1/2 cup golden raisins
1/2 cup regular raisins
Heat oven to 350 F.
Beat together butter, coconut oil, and sugars until creamy.
Add in the eggs and vanilla, beat well.
Add combined flour, baking soda, cinnamon, and salt; mix well.
Stir in oats and raisins, mix well.
Drop by rounded spoonfuls onto an aluminum baking sheet covered with unbleached parchment paper.
Bake 10 to 12 minutes (mine baked for 13) until the edges appear to be a bit dry. You can't judge by color because the molasses makes them pretty dark. Let sit in the pan one minute before transferring to a wire rack for cooling.
Eat warm with fresh milk!
I'm telling you these are craaaazy good! Enjoy!
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