Recipe: Oatmeal Raisin Cookies

So here in the Land of the Morning Calm, on the eve of our third typhoon in a month’s time, this American is craving some home baked goods… from home. Korea has tons of bakeries, so I’m not for want in that department, but they don’t have them with the flavors of fall. That means no pumpkin, no cinnamon, brown sugar, nutmeg. I can buy it, but it’s not filling the racks at stores… no my stomach. So in Korea, to get what you really want, better make it at home or do without, right? That’s exactly what I did.

After scouring the internet for a decently healthy recipe that didn’t call for 2 sticks of butter (a lot for someone who NEVER uses butter….at all), I finally stumbled upon this one. I had all the ingredients so…why not?

Dry ingredients:

  • 1 c. flour (white or whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon of cinnamon
  • 1/2 c. of white sugar
  • 1/2 c. of light brown sugar
  • 1 1/3 c. oats (not instant)
  • 1/2 c. raisins
  • 1/2 c. chopped walnuts (optional)

Wet ingredients:

  • 1 large egg
  • 1/4 cup of applesauce
  • 2 tablespoons of butter
  • 1 teaspoon vanilla extract
  • Directions:

  1. Preheat oven to 375 degrees Fahrenheit (190 Celsius).
  2. In a small bowl, mix flour, salt, baking soda, baking powder, and cinnamon.
  3. In a large bowl, mix the white sugar and butter until smooth.
  4. Add the brown sugar, applesauce, vanilla, and egg to the butter sugar mixture.
  5. Sift in the dry ingredients to the larger bowl.
  6. Mix in the raisins and oatmeal (I added 1/2 c. of walnuts).
  7. Spoon onto a lined baking sheet and place in the oven.
  8. Bake for 8-10 minutes or until cookies are lightly brown around the edges.
  9. Let cool a couple of minutes on the baking sheet, then move to a wire rack to finish cooling.
  10. Enjoy with a cool glass of milk!

I ended up with a batch of 26, the original recipe made 36. These were AMAZING! Definitely going to remake them in the future!


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