Oatmeal Raisin Cookies

Baby, it's cold outside! The polar vortex has returned to the Midwest, and it is brutal. I'm talking temperatures in the negatives. Yep, that's cold! So, what better way to keep warm, than to bake something delicious? I mean eating yummy baked goods warms your heart, and the warmth of the oven helps warm the air. Sounds like a win-win to me. 

These classic oatmeal raisin cookies are just what the doctor ordered for a cold, snowy, winter day. Bake some up right away, and find out for yourself how much better you feel. 

What You'll Need:
Stand Mixer with Whisk Attachment
Cookie Sheet(s) lined with Silicone Mat(s) or Parchment Paper
Medium Scoop
Cooling Rack(s)

Ingredients:
3/4 cup Unsalted Butter, room temperature
3/4 cup Sugar
3/4 cup Brown Sugar, packed
2 Large Eggs, room temperature
1 teaspoon Pure Vanilla Extract
3/4 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1 teaspoon Xanthum Gum
1 teaspoon Baking Soda
3/4 teaspoon Ground Cinnamon
1/2 teaspoon Salt
2 3/4 cups Rolled Oats
1 cup Raisins

Makes 3 dozen medium cookies.

Directions:
Preheat oven to 375° F.

In a medium bowl, whisk together the soy flour, tapioca starch, potato starch, xanthum gum, baking soda, cinnamon and salt. Set aside.

In stand mixer with whisk attachment, cream together the butter and sugar.

Beat in eggs and vanilla until fluffy.

With the mixer on low, slowly mix in the dry ingredients.

Mix in the oats until well incorporated.

Mix in the raisins just until combined.

Using the medium scoop, scoop the cookie dough onto lined cookie sheets.

Bake for 16-18 minutes or until golden brown. (For smaller (teaspoon size) cookies, bake for 10-12 minutes.)

Cool on baking sheets for 2 minutes, then transfer to cooling racks until completely cooled.

Serve with a nice, tall glass of cold milk (or hot chocolate) and you are good to go!

"We are each like a snowflake, all different and BEAUTIFUL in our own way!"
Celebrate your beauty by sharing your unique qualities. You never know how your uniqueness can bless someone else.

~Sheryl

Caramel Topped Pumpkin Oatmeal Cookies

I love the way pumpkin, caramel and pecans go together. The great thing about these cookies, besides the fact that they have pumpkin, caramel and pecans, is that the high content of brown sugar actually gives the cookies themselves a caramelly texture. 

Try them, you will surely like them.

Makes 3 dozen cookies

What You Will Need:
KitchenAid Stand Mixer with Paddle Attachment
Small Scoop
Silicone Lined Cookie Sheets
Cooling Rack Lined Baking Pan
Microwave Safe Bowl

Ingredients:
Cookies
1/4 cup Soy Flour
1/4 cup Potato Starch
1/4 cup Tapioca Starch/Flour
1 teaspoon Xanthum Gum
1 teaspoon Cinnamon (optional)
1/4 teaspoon Nutmeg (optional)
1 cup Brown Sugar
1/8 teaspoon Salt
1/2 teaspoon Baking Soda
2 tablespoons Unsalted Butter, room temperature
1/2 cup Pumpkin Puree
1 teaspoon Pure Vanilla Extract
1 Large Egg
2 cups Steel Cut or Old Fashion Oats
1/2 cup Pecans, chopped
Caramel Topping
3/4 cup Kraft Caramel Bits
1 Tablespoon Unsalted Butter
2 Tablespoons 2% or Whole Milk
Topping
1/2 cup Pecans, chopped

I didn't use the spices in my cookies. However, after making them, I think the spices would add a nice depth of flavor. Try them either way, I know you will like them.

Description:
Preheat oven to 350°F

In a small bowl, whisk together soy flour, potato starch, tapioca starch, xanthum gum, sugar, salt & baking soda.

In KitchenAid Stand Mixer bowl with paddle attachment, beat together butter, pumpkin, vanilla and egg.

Add dry ingredients and mix.

Add oats and mix.

Add pecans and mix.

Scoop dough onto lined cookies sheet approximately 2 inches apart.

Bake for 10 minutes, then gently press cookies.

Bake for another 5 minutes. Let cool on cookie sheet for 2 minutes, then transfer to cooling rack lined baking sheet. Let cool completely.

In a small, microwave safe bowl, mix together caramel bits, butter and milk. Microwave on high for 30 second intervals until completely melted. Let cool.

Drizzle caramel on cooled cookies.

Sprinkle chopped pecans on cookies.

Mmmmm. Look how pretty they look all lined up like that! The good news is they taste really good too. They would be perfect as a little treat after your Thanksgiving feast.

"Give thanks to the Lord, for He is good, his love endures forever."
 ~ Psalm 107:1

As you count your blessings and give thanks this Thanksgiving, don't forget to be thankful for God and all He has given you.

~Sheryl

Oatmeal Walnut Cookies

I'm sorry it has been so long since my last post! The good news is that I am working full time again. The bad news is that while I am adjusting to my new job and my new schedule, my posts will definitely not be as regular as they had been over the summer. 

I have been planning to post these cookies for over a week now. Unfortunately, my first batch didn't turn out well, so I had to find time to make them again. Thankfully, the second time was a charm. Otherwise, I still wouldn't be posting this recipe. 

I know most people like raisins in their oatmeal cookies. As many of you know, I am not most people. I like to blaze my own trail. True to form, I don't like raisins in my oatmeal cookies. BUT, I do like oatmeal cookies. I particularly like the chewiness you get with them. AND, the crunch of walnuts sets that chewiness off real nice.

I hope you like this recipe. And if you are a die hard raisin lover, you can always either add a cup or replace the nuts with them.

What You Will Need:
KitchenAid Mixer with Paddle Attachment
Cookie Scoop (I used a medium scoop for bigger cookies.)
Baking Sheet(s) lined with Parchment or Silicone Mat
Cooling Rack(s)

Ingredients:
1 cup Unsalted Butter, room temperature
1 cup Sugar
1/2 cup Brown Sugar, packed
2 Large Eggs
2 teaspoons Pure Vanilla Extract
3/4 cup Soy Flour
1/4 cup Tapioca Starch/Flour
1/4 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1 teaspoon Salt
2 cups Oats, old fashioned or rolled
1 cup Walnuts, chopped (I break mine into pieces by hand.)

Directions:
In KitcenAid Mixer with Paddle Attachment, mix together butter, sugars, eggs and vanilla until just blended.

In a separate bowl, whisk together soy flour, tapioca starch, potato starch, corn starch, xanthum gum, baking soda and salt.

Add oats to dry ingredients and mix.

Add dry mixture to wet ingredients in KitchenAid mixer and blend until just mixed.

Add nuts and mix by hand until just incorporated.

Cover and refrigerate for at least one hour.

Preheat oven to 375° F.

Scoop dough onto prepared baking sheets approximately 2 inches apart. (I get about 6 cookies per sheet. If you make smaller cookies you can place them closer together and get more cookies per sheet.)

Bake for approximately 10-12 minutes or until cookies are slightly golden.

Let cool for 2 minutes, then transfer to cooling racks to cool completely.

I really wanted to dip these cookies in chocolate, but my microwave is broken and I was too lazy to melt my chocolate the old fashioned way. When my microwave is fixed, I will re-post this recipe with the chocolate. BUT, if you are so inclined, try it out. I think they will be amazing!

But even without the chocolate, these cookies are pretty amazing. They are chewy and crunchy and sweet. MMMMM good.

As I was decorating my new office this week, I came across this long forgotten quote:

"Work as if you don't need the money, love as if you have never been hurt, and dance as if no one is watching!"

I've always thought that was pretty amazing advice. Try it out, it feels pretty good.

Sheryl