I’m writing you another love letter of mine at the same time chewing, savouring this family loved cookies, figuring out the perfect adjective for you to imagine how good it is, but all I could say is YOU MUST TRY TO MAKE IT! I used to make thick large oatmeal cookies and I love it, but when I picked up a bag of “Tate’s oatmeal cookies, a well-known bakeshop company from Southampton, NY” at the grocery store, it was thin, crispy and addictive. I told myself – I need to make one like this! Another adventure begins.
When I first started making these cookies, oatmeal cookies every day on the table, I heard not once but many times, “oatmeal cookies again!” (at least it helps everybody to be regular, I just laughed). When I didn’t hear any more complaints about the oatmeal cookies, and the cookie jar was empty…the recipe is now on a perfect note. But what I enjoy the most is about me writing all that I got to discover- sharing what I have been making and where my family learned to understand the connection of each food ingredient. My son would say “I felt like I came from a marathon, huffing and puffing”, so we had to lower the heat from the chilli. The other one would say, “maybe more nutmeg, it reminds me of the smell coming from the sap of a pine tree that we use to hang around with my classmates” and another one would look for more parmesan and pepper. But when we talk about cookies, we all agree to one thing.
These cookies consist of a generous amount of rolled oats, cinnamon and nutmeg. We all know what oats give to us. Be careful in storing your oatmeal as it also gets rancid. Always trust your sense of smell, if you smell a little bit off, do not use it. Rancid Oatmeal can not be mask even if you add a lot of spices and flavourings. The best way is to store it in a sealed glass container.
CINNAMON is a familiar kitchen spice around the world because of its fragrance and warmth to everything from breakfast cereals to curries and pastries that is so often enjoyed. But this spice does more than making the food taste good. It is powerful enough to support metabolic function and stress reduction to address the growing epidemic of insulin resistance and type 2 diabetes.
NUTMEG is a sweet and aromatic spice that is taken for granted and being used occasionally in baking during for holiday season. Although, when you hold nutmeg in your hand, you are truly holding a special treasure. Hildegard Von Bingen, Author of PHYSICA once said, “If a person eats nutmeg, it will open up his heart, makes his judgement free from obstruction, and give him a good disposition.”
When the cookie dough is already prepared, let it rest at room temperature to help create a more pronounced flavour. This cookie is baked at a low temperature and spacing each ball of dough when you put on the baking sheet is important because it will spread as it bakes creating nicely crisp, brown and chewy cookies. If you love thin delicious oatmeal raisin cookies or want to try something different and sweet, you’re in the right place!
THIN AND CHEWY OATMEAL RAISIN COOKIES
- Standing mixer, electric hand mixer, cookie baking sheet
- ¾ cup all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¾ cup butter- room temperature
- ½ cup dark brown sugar
- ½ cup sugar
- 1 egg plus 1 yolk – room temperature
- 1 tsp vanilla
- 2 cups rolled oats (old-fashion oatmeal )
- 1 cup raisins
- In a small bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Using a hand mixer or a stand mixer with the paddle attachment, cream the butter and sugar together at medium-low speed until smooth for about 2 minutes. Add the egg plus yolk and mix at medium-high speed until combine for one minute. Scrape down the sides and bottom, add vanilla and mix on medium-high speed for a minute or until thoroughly combined.
- Add the flour mixture and mix at low speed until combined. Add the oatmeal and raisins and slowly mix in, make sure to scrape down the sides until fully incorporated.
- Cover the dough with plastic wrap and let it rest for at least 20 to 30 minutes, as you preheat the oven to 300°F.
- Using 1 ½ tablespoon cookie scoop, scoop the dough into the baking sheets lined with parchment paper. gently roll the dough into a ball spacing 2" apart from each other. It will spread. Into the oven and bake until nicely brown for about 20 minutes.***
- Let it cool in the pan for a few minutes and transfer to a wire rack to cool completely.