Wednesday, November 09, 2011

Creative Cooking...Oatmeal Chocolate Chip Raisin Nut Cookies

My grandmother was known for her temper and her oatmeal cookies. For as long as I can remember, my cousin has raved about how wonderful my grandmother’s cookies were. I don’t remember eating them myself, but my cousin has been trying to replicate them forever. Her version tastes okay, but I have always thought cookies should not look like mounds, but round edible goodness. If I put here what her cookies look like you may not want to try this recipe.

I saw this recipe a year ago and I even tried to do it, but if you don’t have enough oats and are lacking in raisins, um, that just want work. I don’t know what those cookies were, but they did taste good. I added the chips to the recipe and changed the nuts to pecans, because I like pecans better than walnuts in cookies and I added the chips because one of my favorite bloggers, Ladylee of the House of Ladylee makes oatmeal cookies in differing variations and adds chocolate to them. Don’t think I didn’t try to see if she had her recipe on her blog, because baby her cookies always look wonderful and I know why folks hoard them when she gives them away. I stayed closely to the recipe as seen on but added those two variations.

Oatmeal Chocolate Chip Raisin Nut Cookies as adapted from


2 sticks of unsalted butter, softened

1 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1 teaspoon cinnamon

2 large eggs, well beaten

1 Tbsp vanilla

3 cups rolled oats {Do not use instant oats.)
1 1/2 cups raisins

1/2 cup chopped pecans

1 cup of semi-sweet chocolate chips

Pre-heat oven to 350 degrees.

In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.

Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins, chips and nuts. Stir in oats.

Using my cookie scoop I placed dollops onto a prepared parchment lined cookie sheet, leaving at least 2 inches between each cookie.

Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely.
Up close can you see the raisins, nuts and chocolate chips?

Verdict: Amazing! Absolutely wonderful. These cookies were crispy around the edges and moist and chewy in the middle and the combination of the raisins, chocolate and pecans just made them extra rich and tasty. This took me about 15 minutes to do so it is simple and easy. Try them and you will not go wrong. Sorry cousin, these are better than yours!

P. S. The reason I didn't have a picture of the cookies on the cookie sheet, is because I froze all but four so I could take the picture.  I told ya'll I like cooking, but I can't eat all that I bake.

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At 8:59 AM, Blogger V @ Locks-N-Motion said...

I need to stay away from your blog.... All your food posts make me hungry, lol!

At 11:58 AM, Blogger Cashana said...

V - LOL!

At 3:48 AM, Blogger thomaru said...

I enjoyed every page on your blog, I think you are is creative, if you have a spare time look at me too at exposed acne treatment reviews I am happy to share with you and hope to become your friends


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