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
When I was a kid, quite a while ago, I made oatmeal raisin cookies with my aunt that had ground up soaked raisins in them. They were both chewy AND crisp around the edges. They would puff up in the baking, but flatten as they cooled. You had to let them cool on a flat surface, otherwise they conformed to what ever they draped over. Unfortunately I lost the recipe and have been trying to recreate them from memory 50 years later. However I never get quite the same results as we did then. They are not quite as chewy and are more dense.
As a keen bread baker I often blend my flours a little. I buy an incredibly strong Canadian white flour and will sometimes use some of this (1/3 to 2/3) with a weaker but tasty flour, such as the Malted Grain I use.
Right at the moment I'm running a bit short on flour and won't be able to get to my supplier, 30+ miles away, for a week at least. Yesterday I needed to make a loaf so decided to try using some fine oatmeal I'd got - about a 50/50 split with my white. It took literally hours!
This morning I realized I had run out of whole wheat pastry flour, and didn't have time to grind more when I stumbled upon some leftover spelt flour I had ground a while back. Since spelt is low in gluten like pastry flour, I decided to try it in my pancakes. These pancakes were fluffy, rich, and perfect when topped with peanut butter and syrup. (If you've never tried peanut butter and syrup on pancakes, don't knock it till you try it!) Here's the recipe I made up this morning:
I am currently in the process of putting together a multi grain unenriched loaf, relying on the tangzhong method to keep it nice and fluffy. Here is the latest result from its prettiest side:
But this is what I would like to talk about: on the dark side of the moon this is what is going on
In the last dessert of my dried fruit dessert series, I offer you Torie cookies. I think I am cheating a bit by calling this a dried fruit dessert, as in addition to dried cherries, it contains chopped up Skor bars, bittersweet chocolate chunks and oatmeal. But they are yummy. I only ate one and sent the excess off to my son in Montreal and my daughter in Boston. My third son, still at home, complained that he has to move away if he wants cookies. I told him to pack his bags!
Please head on over to my recipe site to grab the recipe for these AWESOME Oatmeal Butterscotch Cookies! YUM YUM YUM.
It only takes 1 minute to click, the recipe is the first thing you will see. Thanks! http://domesticconcoction.blogspot.com/
