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Oatmeal raisin cookie ingredients question

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jimham's picture
jimham

Oatmeal raisin cookie ingredients question

I have an oatmeal raisin cookie recipe from a great uncle who has passed away, he worked at a bakery. Apparently these are some really great cookies, but the recipe is in pounds which are not a problem but it does not state how much vanilla and salt to use or the cooking time or temperature. I figure that someone has ran into this before and wondered if you could help.
Thank you

Uncle Bobs oatmeal raisin cookies
1 1/2 lb sugar
3/4 lb Lard
1/2 lb Raisins
1/2 lb Oats
1 1/4 lb Flour
2 Eggs
7/8 cup milk
3 Level tsp soda
Salt
Vanilla
Temperature

PMcCool's picture
PMcCool

I'd say 1.5 to 2 teaspoons each of salt and vanilla.  The 1-1/4 pound of flour works out to 4 or 5 cups, so you can check other oatmeal cookie recipes to see what typical proportions are.

Paul

jimham's picture
jimham

thank you very much i will give that a try.

picosinge's picture
picosinge

I would give 350F 12 to 15 minutes  or 375 10 to 12 minutes (depends on if you like them crispier or chewier) a try as far as temperature and baking time.  Just watch them closely at after 10 minutes.  Good luck!

And not to be argumentative, personally I would probably use no more than 1 teaspoon salt.

 

jimham's picture
jimham

i do like them more chewy, thanks for the information.

msbreadbaker's picture
msbreadbaker

Are you sure it only calls for 2 eggs? That isn't much when there is so much sugar and flour. Good luck on this. Jean P. (VA)

linder's picture
linder

The recipe given in this post is alot like the one I have only my recipe is half the size.  It calls for only 1 egg so 2 eggs for this recipe should be fine.  It yields a chewy cookie not at all cakey which I think would happen with more egg.

Linda

jimham's picture
jimham

you said it was like your recipe, where did you get your recipe?

linder's picture
linder

The recipe I use is from the Loaves and Fishes cookbook by Anna Pump.  The only change I made to the recipe is to refrigerate the dough for at least 30 minutes, even an hour, before baking as it solidifies the butter and keeps the cookies from spreading out so much when you bake them.  I also am generous with the amount of flour (really pack it into the measuring cup) so that helps the cookies keep their shape as well.

 

jimham's picture
jimham

thank you for the information

EvaB's picture
EvaB

I tried this recipe as written adding a tablespoon of vanilla and 2 tsp salt, and they were a total disaster, they ran all over the sheet, and the ones on the air bake sheets didn't cook at all well, they are only half done still and that was after 20 minutes in a 350F oven.

I baked the last two sheets in a 375F oven and they still ran all over.

My take is these aren't oatmeal raisin cookies but a regular cookie with oatmeal and raisins added. They taste good, but don't make up well, and I can't for the life of me see how a bakery ever produced them.

My oatmeal raisin recipe from the oatmeal company (Quaker Oats) is a heritage recipe, and goes--3/4 cup shortening, 1 cup packed brown sugar, 1/2 cup white sugar, 1 egg, 1 tsp vanilla, 1/4 cup water, 1 cup flour, 1 tsp salt, 1/2 tsp soda, 3 (yes three) cups of oatmeal (uncooked it specifies) and 1 cup of raisins. This would be OATMEAL raisin cookies with the oatmeal being the largest ingredient.

Cream the shortening and sugar (I've made them omitting the white sugar and like them better) adding the egg and vanilla to the very fluffy creamed mixture, sift the flour, salt, and soda and add alternately with the water slowly folding into the creamed mix, then beat for a short time on high to combine well. Then stir in the raisins, and oats, dropping by spoonfuls on the cookie sheet.

I have a small cookie scoop like an icecream scoop to drop the cookies with so I get closer in size so they bake better. I used that for the recipe and they are very close in size (if you wanted pancakes) so it does work.

To use the recipe you provided, I'd change the sugar, to brown sugar, packed or not, and add more (probably make the oats at least the same weight as the flour) oats and add half again as much raisins at the very least, and probably make it a pound of raisins. This would up the number of cookies, by a whole lot, and I had 5 dozen cookies from the original recipe.

jimham's picture
jimham

hey thanks for all the information, i am hoping to try these in a few weeks and i will use all your information, i also think these cookies where made in the 1950's. if that makes a difference.

EvaB's picture
EvaB

had a lot to do with the way they are made. I have books from the 50's including my mother's cook book from the very early 50's and the oatmeal recipes have much more oats, and less sugar and flour than this one.
I'm not sure what the date on the oatmeal recipe is, probably could find out by going to the Quaker Oats site, which is where I got it several years ago.
I do know that the recipe specifies whole rolled oats not quick cooking (the quick cooking are actually chopped up rolled oats.
I had the same trouble with the one and only time I ever tried to bake chocolate chip cookies in the 80's used the Nestle's tollhouse cookie recipe, and had pancakes. I just made some this summer from another cookbook I had and even I like them! (I'm not a big fan of chocolate chip cookies and never have been) These cookies are soft, but well done, nice and tasty, with lots of chocolate chips per cookie, and best of all, they don't run all over the pan and make a mess.

MIchael_O's picture
MIchael_O

1. The recipe has too much liquid, at very least, you need to refrigerate them. The 0.875 cups of milk should be more of 0.5-0.625 cups of milk.

conversion

2. Today's oatmeal cookies have no liquid (milk) and and more eggs and butter than yours.




EvaB's picture
EvaB

this is an air bake sheet, supposed to make great cookies, it has an insulating air space in it, but it didn't work with this cookie recipe. I've used it for other cookies including the chocolate chip ones I make (I finally found a decent recipe) and never had the problem I had with these. Its a non stick pan, and the other cookies sheets I used were non stick as well, they ran on those but didn't stick to the pan like they did with the air bake ones.