Cookies · Oatmeal

Oatmeal Raisin Wheat Bran Cookies

So get this one…I learned something very interesting about my father the other day…

No, no, no – I already know he is intellectually superior, generous to a fault and by far the most pragmatic person in the world..

I’m talking about something new that I learned the other night…..ready for it?

He doesn’t like crispy cookies.

Being the stupendous daughter that I am (notice I said stupendous, not stupid),  I made a fresh batch of oatmeal raisin cookies for dessert when he and The Queen Mother came over for dinner last week. Well, I should have known better than to try a new recipe on him, because he made “the face” – clearly expressing his displeasure of cookies that “were not like the ones your mother makes…..those are nice and soft… like little pillows …. you know, you could rest your head on them”…

It’s a cookie, Dad…not a sleeping apparatus……

Anyway, I quickly learned that he did not care for these at all, and therefore, they have been relegated to the bottom of the freezer – where they surely will be devoured one by one via Sabrina and I….

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Oatmeal Raisin Wheat Bran Cookies – adapted from everyday food

  • 3 cups old-fashioned rolled oats
  • 1 cup + 2 tbs.all-purpose flour (personally I think it needs more flour, these spread a lot)
  • 1/2 cup wheat bran
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 1/2 cups raisins

Preheat oven to 350 degrees. Stir together oats, flour, wheat bran, baking soda, baking powder, and cinnamon in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely.Cookies can be stored in airtight containers at room temperature up to 3 days.

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One thought on “Oatmeal Raisin Wheat Bran Cookies

  1. Wow these are fantastic. I needed a high magnesium cookie for my two little people. They are telling me this is the best cookie ever. We are having them for breakfast. Thank you!

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