Simply Awesome Oatmeal Craisin-Raisin Cookies

I wish I could say this recipe originated with me, 
but I must give credit to Alice at Savory Sweet Life. Pure genius...crispy, chewy, and moist! I've baked and eaten my share of oatmeal cookies, but these are
"THE BEST OATMEAL RAISIN COOKIES"...EVER. 
This slight adaptation is pretty awesome, too!


Simply Awesome Oatmeal Craisin-Raisin Cookies
www.whispersofthyme.blogspot.com
(yields:  24 to 30 cookies, depending on size)

Ingredients:
1/2 cup (1 stick) butter, room temperature
1 cup raw sugar...a.k.a turbinado sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon imitation butter flavoring
1 1/4 cups old fashioned oats (not instant or quick oats)
1/2 cup golden raisins
1/2 cup Craisins
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (plus a few grains more if you prefer a slight salty taste)
1 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees Fahrenheit.

Place butter and sugar in large mixing bowl. Beat on low for a couple of minutes, then beat on medium-high for about 4 minutes, or until mixture is fluffy.

Turn mixer to low and add egg, vanilla extract, and butter flavoring. Turn mixer to medium and mix for 1 minute, then turn mixer off.

Add oats, raisins, and Craisins and mix for 2 minutes.

Add flour, baking powder, baking soda, salt, and cinnamon, and mix for 2 minutes.

Turn mixer off, and using a large spoon or spatula, stir mixture thoroughly.

Place spoonfuls of dough onto greased or parchment-lined cookie sheet, leaving room for cookies to spread.

Bake for approximately 10 to 14 minutes, depending on cookie size. Cookies are done when browned but appearing somewhat gooey in middle. Remove pan from oven and leave cookies on cookie sheet for a few minutes, then remove to cooling rack or plate.

Note: these cookies are designed to spread....gives them their signature crunch and chewiness.

Herbed Oatmeal Pan Bread

Delicious yeast rolls with a buttery, Parmesan herb topping from Pillsbury's, "The Complete Book of Baking."

Here's what you'll need:

Water, Rolled Oats, Flour, Yeast, Sugar, Salt, Butter (or margarine), Egg, Parmesan Cheese, Dried Oregano, Dried Basil, & Garlic Powder

Begin by boiling water in saucepan; stir in oats and remove from heat.

Stir in butter.

Let cool to 120 to 130 degrees F.

In large bowl, combine 1-1/2 cups flour, sugar, salt, and yeast; blend well. 

Add rolled oats mixture and egg.

Blend at low speed until moistened; beat 3 minutes at medium speed.

Stir in additional flour to form stiff dough.

On floured surface, knead in additional flour until dough is smooth and elastic...about 5 minutes.

Shape dough into ball, cover with large bowl, and let rest for 15 minutes.

Remove cover, and then punch dough down several times to release all air bubbles.

Press into greased pan.

Using very sharp knife, cut diagonal lines 1-1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern.

Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, about 45 minutes.

Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough.

In small bowl, combine Parmesan cheese, basil, oregano, and garlic powder; mix well. Set aside. (not pictured)

Spoon 4 Tablespoons of the butter over cut dough. 

Bake for 15 minutes.

Brush remaining 2 Tablespoons of butter over bread.

Sprinkle with Parmesan cheese-herb mixture. Bake until golden brown. 

  

Serve warm or cool.  

Optional: top with additional melted butter 

Herbed Oatmeal Pan Bread
(Pillsbury's Complete Book of Baking)

Bread Ingredients:
2 cups water
1 cup rolled oats
3 Tablespoons margarine or butter
3-3/4 to 4-3/4 cups all-purpose flour (or bread flour)
1/4 cup sugar
2 teaspoons salt
2 pkg. active dry yeast (or 4 1/2 teaspoons)
1 egg

Herb Butter Ingredients:
1 Tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
6 Tablespoons margarine or butter, melted

Directions:
Bring water to a boil in medium saucepan; stir in rolled oats. Remove from heat; stir in 3 Tablespoons margarine (or butter). Cool to 120 to 130 degrees F. In large bowl, combine 1-1/2 cups flour, sugar, salt, and yeast; blend well. Add rolled oats mixture and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 1-3/4 cups to 2-1/2 cups flour to form stiff dough.

On floured surface, knead in 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Shape dough into ball; cover with large bowl. Let rest 15 minutes. Grease 13x9-inch baking pan. Punch dough down several times to remove all air bubbles; press into greased pan. Using very sharp knife, cut diagonal lines 1-1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating diamond pattern. Cover loosely with greased plastic wrap and cloth towel.* Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, about 45 minutes.

Heat oven to 375 degrees F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine Parmesan cheese, basil, oregano, and garlic powder; mix well. Set aside. Spoon 4 Tablespoons of the butter over cut dough. Bake at 375 degrees F. for 15 minutes. Brush remaining 2 Tablespoons of butter over bread. Sprinkle with Parmesan cheese-herb mixture. Bake for an additional 10 to 15 minutes or until golden brown. Serve warm or cool.

TIPS:
* To bake at a later time, at this point let stand at room temperature for 20 minutes. Remove cloth towel. Refrigerate 2 to 24 hours. Remove plastic wrap from dough; let stand at room temperature 30 minutes. Bake as directed above.

Two 8 or 9-inch square pans or one 8-inch and one 9-inch square pan can be substituted for 13x9-inch pan. When using 2 square pans, one pan can be baked and the other pan refrigerated for baking the next day.

HIGH ALTITUDE:  Above 3500 Feet: No change.

Coconut Oatmeal Chocolate Chip Cookies

This great recipe is brought to you courtesy of my sister. Bonus: this is a one-bowl recipe.
Just look at this...wish you could smell the deliciousness!

Here is what you'll need: White Sugar, Brown Sugar, Oatmeal, Coconut, Chocolate Chips, Nuts, Shortening, Eggs, Flour, Baking Powder, Baking Soda, Salt, & Vanilla Extract.

Cream together: Brown Sugar, White Sugar, and Shortening until light and fluffy.

Add 2 eggs and mix well.

Add in Salt, Baking Powder, & Baking Soda.

Add in flour and mix well.

Add in coconut and oatmeal and combine well.

Add in vanilla extract (got my steps out of order, but you should add the vanilla after the addition of the eggs).

Mix well.

Add in pecans and chocolate chips and stir to combine.

Bake and enjoy!

Note:
I substituted 1/2 cup Domino Light for the 1 cup White Sugar, and I used Milk Chocolate Chips and Pecans...made medium-size cookies rather than small and adjusted cooking time accordingly. Produced approximately 4 dozen medium-sized cookies.

Coconut Oatmeal Chocolate Chip Cookies
www.whispersofthyme.blogspot.com

Ingredients:
1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
2 cups all-purpose flour
1 cup coconut
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 to 1 cup nuts
1/2 to 1 cup chocolate chips

Directions:
Cream together:
1-cup brown sugar
1-cup white sugar
1-cup shortening

Add 2 eggs and mix well.
Add 1 teaspoon vanilla extract and mix well.

Add in:
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour

Mix well.

Stir in:
1 1/2 cups oatmeal
1-cup coconut
Nuts and chocolate chips

Roll into small balls or use a small ice cream scoop and drop cookies onto baking sheet.

Bake at 350 degrees F. until light brown...10 to 12 minutes.