Sunday, January 25, 2009
These are not your typical Oatmeal Raisin Cookies...
Last night I made Dunking Platters , a recipe I got from my mom years and years ago...she made them when I was a child, so I have no idea where the recipe came from. They are ostensibly Oatmeal Raisin cookies, but I've never had Oatmeal Raisin cookies like these anywhere else. If you've ever had Laceys, they have a texture similar to those, but without the chocolate bottoms. They are not the thick, chewy cookies I think of when I picture an Oatmeal Raisin cookie. They are almost toffee-like. Now that I've completely confused you, check out the recipe below. All I can say is that these are really good!
Dunking Platters (Oatmeal Raisin Cookies)
1 cup butter melted
1 cup white sugar
1 cup brown sugar (firmly packed)
2 tsp vanilla
1 cup oats
1 cup cornflakes (measure, then crush)
2 cups raisins
In separate bowl, combine:
2 cups flour
1 tsp baking soda
1 tsp baking powder
Add flour mixture to wet mixture and mix well.
Drop walnut-sized balls (I used my Pampered Chef scooper) onto ungreased cookie sheet, leaving plenty of space as these really spread. Bake at 350 degrees for approximately 11-12 minutes, until edges turn golden brown. Let cool for 5 minutes before removing from cookie sheet. Makes about 36... [I suspect this recipe originally had nuts, but my mom was of the anti-nut persuasion and, being anti-nut myself, they aren't on my copy of the recipe and I don't have any idea what they would have been, or how much was called for. If you desperately want nuts, I'd wing it!]
Let me know if you try them...