The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jimham's picture

Oatmeal raisin cookie ingredients question

November 13, 2011 - 6:11am -- jimham

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

arlo's picture

Though I haven't posted about bread in a while, I have my reasons. No, I am still working at the bakery baking bread daily which hasn't made me bread-sick. I still am studying to complete my degree (end of this fall it looks like!) but I make time for the important things in life (like baking!). But what is keeping me away from bread is that I am working towards my American Culinary Federation Certified Pastry Chef title, which I hope to obtain this year. What that means is I have been baking a lot of genoise cakes, cookies and attempting Bavarian cream. Since those are the required pastries to be made for the practical examination.

Today, after getting off my shift I went ahead and made some molded Bavarian cream which is actually still in the fridge due to other time restrictions and appointments, but also went ahead and changed my game plan when it came to my cookies. I decided against my original molasses and oatmeal raisin cookies and went for the more familiar. Although I am still sticking with my two brownie recipes I decided. It's not that my molasses or oatmeal raisin recipe were bad, it's just I thought I should pay homage to the bakery that has taken me in and taught me so much.

I took a look at some of my aforementioned baking knowledge from working at a bakery that promotes whole grains and decided to make a two cookies using 100% whole wheat flour. They are different than what I make at the bakery by a long shot, but they remain true to using entirely whole grains.



The end result was a deliciously chewy whole wheat oatmeal cookie, and whole wheat oatmeal chocolate chip cookie! I made roughly four dozen, two and half went to my fiances work to be shared (they see lots and lots of my pastries from homemade poptarts, cakes to truffles) and the other half will be for her father, who is in the armed forces and is going overseas to the middle east again this month.

I am very pleased with the taste and texture and am glad I went with something I am familiar with. I think it will bring along confidence when it is time to step up to the plate.

turosdolci's picture

Why not try something different for Valentines Day and give your love ones a real double chocolate treat. These biscotti are perfect and wrapped in a pretty red box with ribbons would be a real surprise when opened.

somegeek's picture

Cookie sheet to 1/2" Baking Stone - different temps and/or cooking times?

June 1, 2008 - 3:26pm -- somegeek

I have a bread recipe that calls for 30 minutes at 425ºF on a cookie sheet. I've prepared this recipe a half dozen times and it always turns out great. It's not broken, but I'd like to fix it. :) I have a 1/2" pizza stone. Would baking on the stone yield a better finished result? If I go the baking stone route, would I tweak temps or baking times?

Hans - AKA bread noob

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