![]() These really may be The Ultimate Oatmeal-Raisin Cookies. I’ve simply listed the measured amounts below, since I don’t happen to be the lucky owner of a food scale, but you can view the original recipe from the link at the bottom if you’d prefer to weigh your ingredients. This was definitely a recipe that had been tested over and over, especially since it called for weighted ingredients. After coming across a recipe on Annie’s Eats for “The ultimate” oatmeal-raisin cookies, I knew I had to try it. So often they get passed up for chocolate chip, peanut butter, white chocolate macadamia, or other more “exciting” cookies. Sadly it seems as though oatmeal-raisin cookies are hardly a favorite of the cookie family. I had nothing to complain about, so I never used any other recipe. As my baking skills grew, my cookies changed from dry, slightly-burnt lumps or flat, greasy circles to perfectly tasty, chewy, cookies. For years I used the recipe for Vanishing Oatmeal Raisin Cookies conveniently located on the underside of a Quaker Oat canister lid. Oatmeal-raisin cookies have been one of my favorite stand-by cookies since the beginning of my baking career. ![]() However, sometimes all that searching, that endless supply of online recipes lying at my beck and call, leads me to a jackpot. Sometimes I think I get a bit carried away with all the spunked-up versions of traditional baked goods that float around the Internet, searching tirelessly for the perfect chocolate chip cookie, the perfect blackberry pie. My little baking world offered fewer choices, fewer variations, and less of an urge to produce the perfect this-or-that. I had it in my head that there was one, maybe two, tried-and-true recipes for whatever I wanted to bake. The recipe for my favorite soft gingersnaps was found in a homemade, spiral-bound cookbook given to my dad from a past student, and the recipe for my grandma’s famous Crown Jewel Cake (aka Lady Finger Cake) was handed down to me, handwritten of course, from her mother-in-law. When I had the urge to bake chocolate chip cookies, I simply flipped over the bag of chocolate chips and followed the traditional Tollhouse recipe. Cookbooks, handwritten recipes scribbled on notecards, and the recipes printed on the back of ingredient bags/boxes were the most common sources of all my recipes. Back in my early baking days, before Pinterest and food blogs and reasonably fast Internet and a computer that didn’t have a gigantic egg-shaped bulge in the back, I used actual cookbooks.
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