Growing up, we moved around a lot, which usually meant we lived really far away from the Grandparents. I don't have a lot of memories of my Grandma because of this - she died when I was just 13. The memories I do have revolve around food - especially the never ending supply of homemade Oatmeal Raisin Cookies in the basement. I used to love sneaking down there and eating as many as I could.
I really have no memory of eating Oatmeal Raisin Cookies at any other time in my childhood, and to this day I cannot even see one without thinking of my grandma and her basement full of goodies. Every now and again I will think of my Grandma's cookies and get a hankering to make some of my own.
Unfortunately this isn't my Grandma's recipe (I have no idea where I would even find that!) But they still have that delicious baked raisin taste that reminds me of her. They are chewy on the inside, just a tad crunchy on the outside, warm and hearty and perfect for Autumn. The key to this recipe is really two things - the type of sugar, Muscovado, which is a pure unrefined cane sugar (brown sugar but without Molasses) and the fresh grated Nutmeg. They both add a warm spiciness to the cookies that make them absolutely delicious.
Oatmeal Raisin Cookies
115 g Butter (about 1/2 cup), softened (just leave it out of the fridge for an hour or two)
2/3 cup Muscovado sugar (you should be able to find this at any whole food or organic grocery)
1 egg, at room temp
3/4 tsp Vanilla Extract
3/4 cup flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
fresh grated nutmeg (about 1/4 tsp)
1/4 tsp salt
1 1/4 cup rolled oats
3/4 cup raisins
Cream together butter, sugar, egg and vanilla with an electric mixer.
Whisk or sift together the flour, soda, cinnamon, nutmeg, and salt. Stir the dry ingredients into the butter mixture.
Stir in the oats and raisins until well combined. Chill the dough in the refrigerator for an hour or two.
Preheat oven to 175 C (350 F).
Drop the dough in small rounds onto parchment paper on a cookie sheet. Bake for 10 to 12 minutes or until just browning on the edges.
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