Peter A
Have you tried it as cookies? That's the way I've been getting my oatmeal recently. I recommend it.
Melt 1/2 cup butter. Add 1 packed cup dark brown sugar and mix. Add 1 egg and 1 tsp vanilla extract and mix.
Sift into the butter mixture: 1 cup whole wheat flour and 1 tsp. baking powder.
Add 2 cups quick oats (straight from the box, uncooked) and 1 cup raisins. Combine well.
Drop onto greased cookie sheets in walnut sized balls. Bake at 350 degrees for about 12-15 minutes or until brown on the bottom.
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Now my question. I love these cookies and have made them 3 times. The first time I used melted butter and white flour as the original recipe said. The second time I used whole wheat flour, forgot the vanilla extract, and couldn't tell the difference. I liked both versions but thought they got hard as they cooled. Still good, though.
The third time I doubled the recipe, remembered the vanilla, and softened the butter on the counter overnight. I creamed the sugar into the butter which is the direction usually used for cookies. This time the cookies are, in my opinion, perfect. They're soft. I froze a bunch of them and have been eating them a few each day by removing them from the freezer in the morning, letting them thaw open air (not even covered in plastic) and nibbling throughout the day. They stay soft.
Is that because of creaming the butter with the sugar, or is it because of the unually rainy, humid weather we've been having, or is it another variable?
--Lia
