Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

• Servings: 6-8
• Difficulty: easy
• Print

Ingredients:

• 1 cup of butter
• 1 cup of brown sugar
• 1/2 cup of white sugar
• 2 eggs
• 2 tsp of vanilla extract
• 1 1/2 cups of flour
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1/2 tsp of cinnamon
• 1/4 tsp of ground cloves
• 1/2 tsp of freshly grated nutmeg
• 3 cups of old-fashioned oats
• 1 cup of raisins

Directions:

Preheat oven 350 degrees F.

Cream together the butter and sugars till light and fluffy. Add the eggs and vanilla and beat till smooth. In another bowl combine the flour, salt, cinnamon, baking soda, cloves, and nutmeg. Add the dry ingredients to the butter and sugar.

Stir in the oats and raisins just until combined. Drop by tablespoon unto a parchment lined baking sheet. Bake for 10-12 min till golden brown.

Baking With My Little Sweet Tooth

 

Did I ever tell you my daughter looooooves loves, loves, loves ok one more LOVES sweets! She asked if we can make cookies and together we came up with some great comfort autumn cookies great for school snacks and maybe even a breakfast pick me up. First off we made traditional oatmeal raison cookies with fresh nutmeg to really boast up the taste and compliment the oats.

 

 

Next I made a cakey like texture cookie with freshly grated granny smiths paired with cinnamon and more fresh nutmeg. I wanted some sort of texture to contrast with this soft cookie and I came across some dried figs and thought “brilliant” this will work nicely. I love the grainy toothy-ness of the figs in this cookie and I paired all this yumminess  with caramel icing drizzled on top.

 

Anyone interest in the recipes? 🙂

Rugelach Cookies

This recipe is an adaptation from the Barefoot Contessa’s recipe.  These are extremely delicious but also a lot of work to make.  I add lemon zest to the pastry dough and it is a delightful clean fresh taste that helps break up the sweetness! Cinnamon, raisins, and walnuts are also shining stars in this cookie.

Dough Ingredients:

• 1 package of cream cheese
• 2 sticks of butter(1/2 pound)
• 1/4 cup of granulated sugar
• pinch of salt
• 2 tsp of vanilla extract
• zest of one lemon
• 2 cups of all-purpose flour

Filling Ingredients:

• 1/4 cup of brown sugar
• 1/4 cup of white sugar
• 1 tsp of cinnamon
• 3/4 cups of raisins
• 3/4 cups of walnuts(chopped medium)
• 1/2 jar of apricot preserves

Top off Ingredients:

• 1 egg beaten with 1 tbsp water
• 3 tbsp of sugar combined with 1 tsp of cinnamon

Directions:

With a hand-held mixer or electric mixer with paddle attachment mix together the cream cheese, and butter till light. Add the sugar, vanilla and lemon zest and mix till fluffy.

Add your flour and mix only till combined. DO NOT over mix you will develop gluten in the flour and you will get a tough dough. Plop mixture on a floured surface and divide dough in 1/4’s.

You can see the flakes of lemon zest in the picture above…yum

Ok so as you see I store them in plastic wrap and pop them in the fridge for at least an hour to firm up.

In the mean time I mix all ingredients together for the filling minus the apricot preserves, I also get my cinnamon sugar ready for the topping of the cookie:

When you are ready to roll the dough out turn your oven on to 350 degrees. On a well floured surface you will spread the dough out as you would for a pie crust.

Next add the apricot preserves approx 2 heaping tbsp and spread over dough with pastry brush. Next sprinkle on your sugar, raisin, nut mixture in even layer. You will divide this circle in 12ths or 16ths depending how big you want your cookie to be.

 

Starting at the large end roll up your cookie and place on a cookie sheet lined with parchment or silpat.

 

Brush the tops of the cookies with your egg wash and sprinkle cinnamon sugar on top. Place in 350 degree oven for 15-20 minutes till slightly golden.

Enjoy and have a great week 🙂

PS: I also think these cookies would be great with fig preserves or orange preserves instead of the apricots.

Rugelach Cookies

• Servings: 8
• Time: 2hrs
• Difficulty: medium
• Print

Dough Ingredients:

• 1 package of cream cheese
• 2 sticks of butter(1/2 pound)
• 1/4 cup of granulated sugar
• pinch of salt
• 2 tsp of vanilla extract
• zest of one lemon
• 2 cups of all-purpose flour

Filling Ingredients:

• 1/4 cup of brown sugar
• 1/4 cup of white sugar
• 1 tsp of cinnamon
• 3/4 cups of raisins
• 3/4 cups of walnuts(chopped medium)
• 1/2 jar of apricot preserves

Top off Ingredients:

• 1 egg beaten with 1 tbsp water
• 3 tbsp of sugar combined with 1 tsp of cinnamon

Directions:

With a hand-held mixer or electric mixer with paddle attachment mix together the cream cheese, and butter till light. Add the sugar, vanilla and lemon zest and mix till fluffy.

Add your flour and mix only till combined. DO NOT over mix you will develop gluten in the flour and you will get a tough dough. Plop mixture on a floured surface and divide dough in 1/4’s.

I store them in plastic wrap and pop them in the fridge for at least an hour to firm up.

In the mean time I mix all ingredients together for the filling minus the apricot preserves, I also get my cinnamon sugar ready for the topping of the cookie.

When you are ready to roll the dough out turn your oven on to 350 degrees. On a well floured surface you will spread the dough out as you would for a pie crust.

Next add the apricot preserves approx 2 heaping tbsp and spread over dough with pastry brush. Next sprinkle on your sugar, raisin, nut mixture in even layer. You will divide this circle in 12ths or 16ths depending how big you want your cookie to be.

Starting at the large end roll up your cookie and place on a cookie sheet lined with parchment or silpat.

Brush the tops of the cookies with your egg wash and sprinkle cinnamon sugar on top. Place in 350 degree oven for 15-20 minutes till slightly golden.

Remove from oven and let cool on a wire rack.

Enjoy 🙂