Posted in By her, Cookies/Shortbread, Recipe

By her: Classic oatmeal raisin cookies

Recipe from New York Times


  • 227 grams unsalted butter, softened, more for pans
  • 1/2 cup/100 grams dark brown sugar, packed
  • 1/2 cup/100 grams brown sugar, packed
  • 44 grams granulated sugar
  • 2 large eggs
  • 1 tablespoon/15 milliliters vanilla extract
  • 1 ½ cups/187 grams all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups/270 grams rolled oats (not instant)
  • 1 ½ cups/225 grams raisins


  1. Heat oven to 180 degrees.
  2. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
  3. Using an electric mixer, beat butter in a large bowl until creamy.
  4. Add brown and granulated sugars, then beat until fluffy, about 2 minutes.
  5. Beat in eggs, one at a time, until fully incorporated.
  6. Then, beat in vanilla extract.
  7. In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, and baking soda.
  8. Set mixer on low speed, and beat flour mixture into the butter mixture.
  9. Stir in oats and raisins.
  10. Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  11. Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool.
  12. Cool completely on a wire rack.
  13. Store in an airtight container at room temperature.

Makes 3 dozens

Posted in Chocolate, Cookies/Shortbread

No-bake Chocolate Oatmeal Cookies

Recipe from amandeleine
55g unsalted butter
1 cup sugar
1/4 cup milk
1/8 cup cocoa
1/4 cup peanut butter
1 1/2 cups dry quick-cooking oats
1 teaspoons vanilla extract
Combine butter, sugar, milk and cocoa in a pot and bring to a rolling boil.
Boil for 1 minute, stirring occasionally.
Remove from heat and stir in peanut butter, oats and vanilla.
Drop by rounded tablespoons onto baking paper.
Allow to cool for at least 1 hour.
Store in air-tight container.
Makes about 20
Will SHE make it again?
Posted in Fruits

Fruity Baked Oatmeal

Recipe adapted from amandeleine
1/2 cup vegetable oil
3/4 cup brown sugar
1 egg
3 tbsp water
1 cup milk
1/2 tsp salt
1 tbsp baking powder
3 cups traditional rolled oats
1/4 cup dried cranberries
1/4 cup raisins
1 large apple, cored and cubed (I prefer to leave the peel on for texture and visual interest but feel free to peel the apple if you want to)
2 tbsp brown sugar
Preheat oven to 180 degrees C.
Beat together oil and 3/4 cup of brown sugar in a large bowl.
Mix in egg, water, milk.
In a separate bowl, whisk together salt, baking powder, and oats.
Add dry ingredients to wet, stirring until combined.
Stir in dried fruits.
Gently stir in apple pieces. 
Pour into a lightly greased ramekins.
Sprinkle remaining brown sugar over top.
Tip: Can be made a day ahead of time, keep refrigerated and remove from fridge a half hour prior to baking.
Bake in preheated oven until firm, about 35 minutes.
Serve hot.
Tip: the leftover keep quite well, straight from the pan or reheated in the microwave. Play with the recipe using some of your favourite baked fruits.
Makes 6
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