(If you're looking for the posts about the 2017 Family Reunion, just scroll down past this post. Or click HERE)
So, a Facebook memory cropped up, where I mentioned making Oatmeal Raisin cookies. It sounded tempting -- or maybe I was just hungry, so I decided to make up a batch.
It was a good opportunity to do some baking with Emma, and get a blog post out of it, to boot!
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So, when I was a kid, my mom used to collect recipes from all different sources - magazines, food packaging, church activities, whatever. She had several cookie recipes that she had collected, and she would use them fairly frequently -- which all used a cake mix for the cookies' base. I'm guessing they probably came off the side of the Duncan Hines cake mix boxes, since all the recipes specify that brand.
Off the top of my head, I remember there was a peanut butter cookie (yellow cake mix), cherry chip (using maraschino cherries), and chocolate drop cookies (devil's food cake mix). I still make the chocolate ones, too - with a couple of my own variations into chocolate-mint, or double chocolate.
But of the cake mix cookies, the Oatmeal Raisin ones are still my faves! And besides being really yummy, some of the other pluses are that they're super easy, they use few dishes or utensils, and I usually have all the ingredients on hand, so I can make them whenever I want.
Here we go!
There's the entire ingredient list.
This cookie doesn't use a mixer -- so just a metal serving spoon to stir it up.
And that big yellow Pyrex bowl -- well, that was my mom's bowl. When I make her recipe in this bowl, it kind of brings things full circle.
Emma and I had a good time making cookies that night:
It's so easy, because you just dump all the ingredients in the bowl. Cake mix, oatmeal, eggs, ...
... vegetable oil, milk, brown sugar, ...
(Whoever created these measuring cups that can be read from above deserves a place in heaven!)
... and raisins.
The recipe calls for nuts too (as optional), but I have absolutely never used them in these cookies.
A long time ago, when I was 17 years old, and getting ready to leave home, college-bound, I decided I was going to be super-organized, and I wanted to have some familiar recipes with me. So I took some 3x5" index cards, and typed out some of my favorites on my mom's antique typewriter. (I wrote about it HERE.)
This is one of those cards. With a lot of years between, and more than one cooking spill on it!
It makes into a stiff batter. Look at those muscles!
You can stand a spoon it:
Then drop by spoonfuls onto a greased (or SilPat!) cookie sheet. If you don't have a silicone baking sheet liner, then make sure that you grease the cookie sheet well, because these would stick.
Emma got to form the cookies, too. She was a quick learner:
(The tongue helps. It must be a counterbalance, or something!)
So, that cookie that's in center front is a little short on raisins. I'm a firm believer that food should look appealing, as well as tasting wonderful. So with these cookies, there needs to be some raisins showing on top of each one. (I'm the same way with chocolate chip cookies: there has to be lots of chips visible.) I fixed that one before the cookie sheet hit the oven. Perfectionism just may kill me one of these days.
This tray of cookies isn't quite done. The recipe talks about testing them with a toothpick, but really, all you're looking for is that they look dry (the batter is fully "set") on the tops, and are just starting to brown around the edges. They won't brown as much on SilPat mats.
So, the story behind this picture --- I knew Emma wasn't particularly enthusiastic about the raisins in the cookies, but I told her I wanted a picture of her tasting the cookie for the blog. So, I took the photo, and she finished the cookie. I asked her what she thought of it, and she shook her head, and said she didn't like it very much. (What??? Then why did she eat the whole thing?!)
I was bummed. I'd hoped she'd really go for it. She used to eat these A LOT when she was a toddler. I watched her snag a cookie off the cooling rack once when she was shorter than the countertop. All you could see was this little toddler-hand reaching up and grabbing it! And then at some point, she stopped eating these cookies -- I think the raisins were the culprits.
But ..... the day after we baked these ..... I asked what she wanted for her after-school-snack, and she asked for one of these Oatmeal Raisin Cookies.
WIN!!!
WIN!!!
These cookies are not your typical, large flat cookie (like the ones from Costco -- although I love those, too). These are definitely a cake-like cookie, domed, and they excel at my top two cookie requirements: they are SOFT and CHEWY!!! No need for salt, spices or extracts, because all the flavors are right there in the cake mix.
Oatmeal Raisin Cookies
1 Box Spice Cake Mix, any brand
2 cups oatmeal (can use rolled oats, or quick-cooking)
3/4 cup vegetable oil
1/2 cup milk
2 eggs
1/4 cup packed brown sugar
2 cups raisins
(1 cup chopped nuts -- if you're into that sort of thing)
In a large bowl, mix all ingredients together with a metal spoon (for scraping power and leverage). Drop by teaspoons onto greased cookie sheets. Bake at 350̊ for 10-12 minutes, until cookies are done in the center and starting to brown around the edges. Try to get the timing down so you don't overbake or underbake them. Cool on cookie sheets one minute, then remove to racks to finish cooling. Store in airtight container.
Todd likes to eat them upside down, with a smear of butter on the bottom. Apparently, that's a thing. I take mine plain!!
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