Posted by Bethea
So this week I didn’t post as many recipes as usual. I took one day to update you about my herb garden, and another to announce the site’s makeover (which was kind of a redundant thing to do) because I hadn’t prepared anything. It’s been a rough week with the family (my mom is very sick and has been in the hospital for over a month), so I don’t always have time to prepare posts as I would like. That being said, the few recipes I did post this week were pretty good ones. My favorite being the best donuts ever. So let’s take a moment to recap this week’s posts!
This recipe made some amazing donuts. It takes a long time to prepare and then to cook and then to glaze- but I genuinely feel as though it is worth it. My family and friends are both anxious for me to make some more of these!
I planted some herbs last week, and I wanted to share with you guys how my pots looked and which herbs I planted. I’ve dried a little at this point, and I intend to update all of you on my drying process and storage after I get it all done!
These waffles were a semi-success. I liked them but nobody else in my family did. Then again, not everyone is a huge fan of bittersweet chocolate like I am. These are great as pancakes or waffles, and if you just leave out the chocolate chips they’re still delicious.
These are the dinner rolls I made as a result of the best donuts ever recipe. These dinner yeast rolls taste almost exactly like the ones that you get from the O’Charley’s restaurant- which means they are irresistibly scrumptious.
These are good, homemade cookies of the oatmeal raisin variety. They taste just like my grandmother’s cookies and make me miss being a little kid and eating her baked goods. They’re simple and great.
Posted by Bethea
Growing up, my grandmother always made oatmeal raisin cookies. They were my favorite treat, and when I made these they tasted just like hers and it was the best feeling ever. Like being a kid again. These stay soft and chewy for days if you bake them correctly, and they definitely are not an “old lady cookie” as some might think. If you’re a fan of oatmeal or raisins, then these are probably some of the best cookies you will ever eat. This recipe does call for Crisco (shortening). I’ve never substituted in the butter for it- which a lot of people do. I’m not sure what difference it would make, so I would suggest just following the recipe. When storing the cookies, to prevent them from getting hard, you can always place a piece of bread in the container. It will even make hard cookies soft. It works!
- 1/2 cup crisco
- 1 stick softened butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups oatmeal
- 1 cup raisins
- Cream together the crisco, butter, sugars, eggs, and vanilla
- Mix in the flour, salt, and baking soda
- Stir in the oatmeal until well combined. Then stir in the raisins.
- Chill the dough for at least one hour prior to baking.
- After chilling the dough, drop it by spoonfuls onto a parchment paper lined baking sheet (or onto a greased sheet). Make sure there is space for the cookies to spread.
- Bake at 350° for 11-13 minutes- until the cookies are just starting to turn golden brown. Remove from the oven before the whole cookie is brown. They’ll keep baking after you take them out of the oven, and over baking will result in brittle cookies instead of soft and chewy ones.
- Cool on wire racks before eating.