RB’s Oatmeal Cookies

by Min Merrell
oatmeal raisin cookies

What kind of oatmeal cookie lover are you? You and RB have something in common if you like the following:

  • Chewy
  • Oaty
  • Sweet
  • A nod toward health with some whole wheat flour
  • Just the right mysterious saltiness

An important feature about this recipe is that the ingredients are straightforward without an overly anal amount of anything. To that end, I mean there’s no “3/4 teaspoon” of anything. You’ll never see that measurement in a recipe of mine, ever. Many of my colleagues in my career as a test kitchen recipe developer never saw a problem with “3/4 teaspoon” amounts. Who were they kidding? Who needs all that exactitude? What’s next, calling for a 1/6th clove of garlic?

That 1/4 teaspoon right in between 1/2 and 1 never makes a difference in an everyday recipe. Rounding toward the reasonable makes life, and home cooking, easier and more fun. This one works. RB agrees.

Sometimes an oat bar is just what you need.  Just bake in one batch!  Here’s how to do that:

 Replace the flour with self-rising (of course, haha) flour.  Omit the baking soda. Use three eggs instead of two.  Melt the butter in a saucepan and stir up all the ingredients together in a mixing bowl.  Pour the batter into a 9 x 13-inch baking pan.  Bake at 350 F for 35 to 40 minutes.   Let them cool on a wire rack.  Cut into squares when cool.  Makes about 40.

For hermit bars.  Use 1 1/2 cups white sugar and 1/2 cup molasses.  Do everything as directed above.  Add a teaspoon of cinnamon.

How about adding crystalized ginger, cinnamon and cardamon and those fancy green raisins from the Kurdish market. I also got a seasoning mix called cookie seasoning from the market that has fennel, cardamom, cinnamon and caraway in it.  Works beautifully and very exotic.

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