As a kid, any forecasted snow storm meant the possibility of a snow day. I remember anxiously watching the TV with my fingers crossed, eagerly waiting to see if my school’s name would flash across the screen, indicating that weather conditions were too bad to go to school. These rare but exciting days meant snowmen, hot chocolate and relaxation.
When my school days were done, it meant saying goodbye to things like summer vacation and snow days. I thought I wouldn’t see another snow day until my own children were in school…until today. With ice and snow blanketing the St. Louis area, my office closed at 11AM, prompting me to reminisce about those days from my childhood.
With little work being done from home, I used part of my snow day to make Oatmeal Raisin Cookies. Since I wasn’t considering going out in the weather, I chose a recipe based on the ingredients I had in the house. These cookies from Essentials of Healthful Cooking were easy to make, and just as easy to eat. There was nothing better than the smell of cinnamon permeating the house on this snowy day.
Source: Williams-Sonoma Essentials of Healthful Cooking
What You Need
- 2 1/2 cups quick-cooking rolled oats
- 1 cup unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1/4 tsp. kosher salt
- 3 Tbs. unsalted butter, at room temperature
- 2 Tbs. canola oil
- 1 cup firmly packed light brown sugar
- 1 egg white
- 1/3 cup apple butter
- 2 tsp. vanilla extract
- 2/3 cup raisins
What To Do
- Position racks in the upper third and the lower third of an oven and preheat to 350°F. Line 2 baking sheets, preferably insulated sheets, with parchment paper.
- In a bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, allspice and salt until well mixed. In a large bowl, using a wooden spoon, cream together the butter and canola oil until blended. Add the brown sugar and beat with the spoon until the mixture is fluffy and clings together, about 3 minutes. Mix in the egg white, apple butter, vanilla and raisins. The mixture may look slightly curdled. Add the dry ingredients and mix until a sticky dough forms.
- Using 2 spoons, drop walnut-size balls of the dough onto the prepared baking sheets, spacing them 2 1/2 inches apart. For rustic cookies, dip the bottom of a glass in cold water and flatten each ball until it is 1/4 inch thick. For a more elegant shape, moisten your fingers, then flatten each cookie while smoothing the sides, making neat 2-inch rounds.
- Bake the cookies for 7 minutes, then switch the position of the pans between the racks and rotate each pan 180 degrees. Continue to bake the cookies until they are cinnamon brown, about 6-7 minutes more. Remove from the oven and, using a wide spatula, carefully transfer the cookies to wire racks. Let cool completely. The cookies will crisp as they cool. Store them in an airtight container at room temperature for up to 2 weeks.