Favorite Brand Name Recipes: Chunky Oatmeal Raisin Cookies
In another installment of the cake mix cookies series, today I will be featuring the Chunky Oatmeal Raisin cookies recipe that I got from my Cake Mix Cookie book published by Publications International, Ltd.
Chunky Oatmeal Raisin Cookies
Trust me, the cookie actually tastes better than it looks. I didn’t take better pictures because I was exhausted from baking at 11pm at night time.
Recipe:
Ingredients:
- 1 package (approximately 18oz) yellow cake mix
- 1 1/2 cup of oats
- 1/2 cup of all purpose flour
- 2 teaspoon of ground cinnamon
- 1 pinch of grounded cloves (I added this to the original recipe)
- 1/2 cup of packed brown sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 cup (2 sticks) of melted unsalted butter
- 1 cup of raisins
- 1 cup of walnuts pieces, toasted
Instructions:
1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
2. Combine cake mix, oats, flour cinnamon and cloves in a large bowl until well blended. Beat brown sugar, eggs, and vanilla in a medium bowl until well blended. Add egg mixture and melted butter to dry ingredients; stir until combined. Fold in raisins and walnuts.
3. Drop tablespoonfuls (I use a cookie scooper) of dough 2 inches apart onto prepared cookie sheets. (Make sure to spray PAM cookie oil onto the sheets) Bake 14-16 minutes or until bottoms are golden brown. Remove to wire rack; cook completely.
Yield 4 dozen cookies.
To get the cookies to look a little flat, just take two fingers and press on top of the dough so it flattens a little. I made 3 dozen cookies with my cookie scoop, but I’m sure I could have made 4. I don’t like small cookies so these cookies worked out well for me. The cookies are soft like a cake, and chewy like how a cookie is supposed to be. The combination between raisins and oats are heaven to me. I only used 1/2 cup of walnuts because I’m not a big fan but I appreciate the texture in the cookie.
Anyways, good luck if you choose to use this recipe. It is so easy to make, but difficult to make it look nice!
Chunky Oatmeal Raisin Cookies
Close up of chunky oatmeal raisin cookies
Until next time,
<3, FCG
Tasty Confection’s Lemon Buttermilk Pound Cake
Lemon Buttermilk Pound Cake
Lemon Buttermilk Pound Cake
via Tasty Confection
My friend Sally over at Tasty Confection was generous enough to bring me a slice of the lemon buttermilk pound cake that she baked. The recipe is currently pending, but I will update this post when she provides one! Personally this pound cake is heavier (denser) than the pound cakes that I’m used to having which isn’t a bad thing. The texture is soft and crumbly with a hint of lemony goodness, but your mouth will feel the denseness as you eat more of it.
The picture definitely does not do justice to this decadent delightful treat, but if I have the time, I will definite try this recipe out and share it with my family and friends.
Until next time,
<3 FCG
Delicious Chinese Almond Cookies
Chinese Almond Cookies
Chinese almond cookies are my absolute favorite of all time! I used to buy Amay’s Almond Cookies in the tub load! My god, I can eat handfuls of it at a time because that is how addictive it is. When you take that first bite, the crumbs from the cookies explode all over your lips and your front teeth, followed by the nice hollow crunch of subtly sweet almond goodness and ending with supreme buttery awesomeness. Oh yeah. The almond. Oh yes, you must have a whole almond on an almond cookie! You must! Now with Amay’s cookies, the almond is placed perfectly on the center of the cookie, which made my eating experience that much more exciting because I would always wonder if I should bite the almond in half or pick it out and then eat the rest of the cookie. Yes, consider that! You can find these cookies in any Chinese supermarket/grocery. If they don’t have it, you should no longer shop there!
Ok, that was my five minutes of droolage for that cookie. But this post isn’t about the Amay almond cookie, it is about the recipe that I found to imitate or improve on that cookie. Now, I have looked for recipes online, asked my favorite Chinese pastries chef at work, and even asked my distant aunts on how to make the perfect Chinese almond cookie and ‘lo and behold, it’s in an American recipe book in Borders. Yes Borders.
Last Friday I decided to stop into Borders to “take care of business.” I refused to use the Starbucks one because that’s absolutely gross and sometimes there’s no TP. I personally think some of the best public bathrooms are in bookstores. I could be wrong, but in my positive experience, I’ve been fortunate to be in the clean ones! But please don’t get the impression that I do not go to bookstores to read books. I go there all the time! Amazingly I never go there to look for recipe books, but for business and other pleasures.
Anyways, at the Borders on Wall Street, next to the “restroom” is the section for recipes! I don’t know whether that is a good thing or not, but I would definitely chose a recipe book for my reading material if I need to do my business there. After maybe 45 minutes of looking and deciding on which book I should get, I decided to get the “Favorite Brand Name Recipes: Cake Mix Cookies” published by Publications International, Ltd (PIL). Unfortunately I cannot find the book online, but I will take a picture of it next time. The only reason why I chose to buy this recipe book is because of the Chinese Almond Cookies recipe. I kid you not. Plus at $9.98 for over 60 cookie recipes and with pictures, I think that’s a bargain.
Please click on the following link to see the recipe and other pictures!
Afternoon Madness (Part 1): Blueberry Crumb Muffins
On this lazy Sunday afternoon, right about 2PM I woke up to the sound of my father beating down on my bedroom door calling me for lunch. I walked out of my room looking like a mad witch and glanced over at the dining room table. My brother and my father were already settled in their seats eating, and they turned their heads to look at me as I was passing by to the bathroom. A look of disgust was plastered all over my face as I exclaimed that I refuse to eat that for lunch. My father was speechless and looked angry since he made several attempts to wake me up just so that I can insult the food that he made. That was wrong on my behalf, but there was just no way in the hell I was going to eat cow stomach/tripe, scrambled eggs, and some veggies.
After I washed up, I opened the refrigerator and saw whole milk and blueberries. After standing there about a couple of minutes, I decided to bake blueberry crumb muffins. I remembered my co-worker Khris told me that he had a failed attempt with those muffins on Mother’s Day, and I had promise him that I would make some to show him. I have never made it before, but I wanted to see what he experience and see if I could succeed where he has failed. Now, I’m not a fan of eating blueberries straight up, and I’m also not a fan of whole milk, so the logical thing is to make use of both.
One of the recent food blogs that I enjoy reading now is My Kitchen Cafe. I came here to look for a blueberry crumb muffin recipe and I did just that! The recipe seems simple enough so I decided to go with that.
I tweaked just a little bit of the recipe, but otherwise it would be the same!
Blueberry Crumb Muffins
Blueberry Crumb Muffin Right out of the Oven
