warm traditions...

There's absolutely nothing comparable to Grandma's cookies. That may sound totally overused, but for these insanely addictive oatey-raisiny-moist-chewy-cinnamony cookies it rings completely true.  See that? It tackles nearly EVERY craving!  After a long school day, after a long work day, whatever, they're so perfect. Not exactly the French cooking that I've been studying with Julie and Julia, and Julia Child's cookbook, but still pretty good.  Here's the recipe at 'Read More'....

(The treats were amazing after a cold and windy day in the city. Bundled up in an Old Navy beanie, F21 scarf, Buckle flats, Paris Blues jeans, a thrifted blazer, and cardigan from The Limited. )

Grandma Hurley's Oatmeal CookiesRoughly a 103-year old recipe...so classic!

1 c. butter or margarine (I'm not a butter purist...it doesn't matter with these cookies which you use...)

1 c. sugar

3 eggs

2 c. flour

2 c. oats

1/2 tsp. baking soda

1/2 tsp. cloves

1/2 tsp. allspice - freshly crushed is the absolute best...yum

1/2 tsp. cinnamon

1 c. raisins

1/2 c. water

Start by cooking the raisins in the 1/2 c. water over the stove to plump them up and make their rich, almost nutty flavor sing.  You can let them simmer for roughly 10-15 minutes while you whip up the rest of the dough.

Cream together the butter/marg., sugar, and eggs.

Add in the flour, oats, baking soda, cloves, allspice, and cinnamon. Blend blend blend! These are so melt-in-your-mouth good when blended until light and airy.

Add the raisins. Stir to blend in with a nice wooden spoon. (I once tried to incorporate the raisins into the dough with the electric mixer and thus ended up with a big globby-glob of raisins stuck in the mixer. Not pretty. Stick with the spoon.) 

Plop onto a cookie sheet and bake at 350° for about 10 minutes. The bottoms will be a lovely golden brown.