I have a confession to make, or maybe you already know.
I HATE RAISINS
It’s funny because I’m always taunted by my friends that I hate them but when I asked a few of my Facebook cookie friends I wasn’t alone. YIPEE!
So why I on earth would I make oatmeal raisin roll-out cookies???? Well a friend asked me if I would make oatmeal raisin cookies for her mother for mother’s day, but decorate them too. I had to tell her that they don’t exactly do great for cut outs. Then an idea popped into my head, what about a roll-out version? My friend Diane from Created by Diane had recently posted her oatmeal roll-outs and I asked her if they would work with raisins and would it be ok if I gave them a whirl. She said yes, so I gave them that whirl.
There were a few challenges. I had to touch them, so gross. Then I had to chop them up, I might have gagged a little bit. It’s not the smell or the flavour that I’m so against, it’s the texture. I’m sorry if I gross you all out but it’s kind of like squishing up bugs. There I said it! When I was a wee girl, my family and I were at the Canadian National Exhibition (CNE) in Toronto and as a treat my parents bought us cotton candy. I was so excited, I took a big bite and not paying attention bit down on a bumble bee. One chew, two chew, Spit, Scream, Cry! So I know of where I speak when I say they have the texture of bugs.
Several years later I still can’t eat them. And it’s not just raisins, it’s anything dried. Cranberry, plum etc. ick! I did, however, eat them when the girls were really little and learning about food. Yes, I ate a raisin so my kids wouldn’t get my issues. I usually bit once and swallowed so fast there was no actual biting into the raisin. It’s amazing what we do for our kids. Now that they are older and are determining which foods they like without prejudice from us parents, I no longer have to fake it. Thank god!
So back to the cookies. These were a huge hit in the family. Everyone else is a lover of raisins. Which is why you’ll have to take their words for it, other than mine. The cookies smell fabulous and the batter pre-raisin was very tasty but once they went in I had to defer to their reviews. Abby and Rowan kept asking to have another and Rob told me these were his favourite so far. So there you go!
The batter once made was sticky, so I put it into the fridge for a couple hours and then rolled them out. I used a bit more flour on the board to prevent sticking and moved it around after each roll. On these cookies I only used a scalloped circle cutter, but the ridges stayed after baking, so it’s safe to assume they will take any shape.
My plan is to make up a few with icing and give them to my friend for her mom, better late than never :)
Recipe: as adapted by Created by Diane (really I just added raisins, Diane did all the leg-work!)
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1 1/2 flour
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 1/2 cups Quaker Oats (if they are larger oats, cut up with knife)
- 1 cup finely chopped raisins
- Beat butter and sugar.
- Add in the egg and mix thoroughly.
- Add flour, vanilla, cinnamon, baking powder and oats to mixture.
- Mix well and raisins, mix until combined.
- Chill dough for at least an hour as it’s quite sticky
- Roll out dough on well floured surface with floured rolling pin.
- Cut with floured cookie cutter.
- Bake at 350 degrees.
- For 7-9 minutes until just golden.
So hopefully my story hasn’t ruined raisins for you because, according to my family, these are awesome!
Thanks again Diane for allowing me to alter your fabulous recipe and thank you all for looking!