Originally from: http://www.thegoodiegirl.ca/best-oatmeal-raisin-cookies/
Here’s something neat to do with yummy food and we wanted to post it for you! Eat well!
Every week I share with you a favourite or new found recipe of mine that I hope you’ll like. This week, I’m sharing my husband’s favourite cookie recipe – one he’s been asking me to make for a long time now.
They’re simple and easy but truly earn their name – Best Oatmeal Raisin Cookies.
Before I tell you about them, let me start by saying this: I’ve never before made an oatmeal raisin cookie. They just never topped my list, you know? For John though, every time I would say, “What should I make this week?” or, “What could I make that you’d really like?” he would always say Oatmeal Raisin Cookies. I would then proceed to find the ingredients but never actually make the cookies because something else came along that seemed more of a crowd pleaser or more elaborate for serving.
So finally, one snowy night, I decided to make traditional, no chocolate chips or extras added, simple Oatmeal Raisin Cookies for John. (I did add in the notes for the extras to the recipe, just in case you’re feeling adventurous).
Let me just say – I’m surprised I saved enough cookies to even get a picture of them! That’s how fast these flew off the cookie sheets – before they even cooled!
If you like Oatmeal Raisin Cookies, you’ll love these. If you think you don’t like Oatmeal Raisin Cookies, believe me, you’ll still like these cookies – they really are amazingly good. They’re the perfect combination of chewy, crispy, soft and sweet.
Make them and find out for yourself!
Best Oatmeal Raisin Cookies
Adapted from Sally’s Baking Addiction
Ingredients:
1 cup butter, softened to room temperature
1 cup light or dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract
1 Tablespoon molasses (optional)
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats or large flake
1 cup raisins (see notes below recipe)
1/2 cup chopped toasted walnuts (optional)
Directions:
Using a stand mixer with a paddle attachment, cream the butter and sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.
Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
*Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.
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I posted this delightful little recipe in 2012, and I’ve made it several times since. It’s a perfect little treat for Christmastime, and because of the glaze over the top, they last several days if you keep ’em in a container!
Once upon a time, I wanted to make fried goat cheese. I’ve made it a few times before as an appetizer, as a treat to put on salads (you heard me!), and as a tasty snack. I simply love the stuff.
Throw the pretzels into the food processor…
And grind them up until they’re supah fine. 
Pour the crumbs into a bowl and set ’em aside. Vow never to buy breadcrumbs again because pretzel crumbs are the cat’s meow.
In a separate bowl, mix a couple of eggs (also known as aigs) with a couple of tablespoons of water. 
Then line up the pretzel crumbs and egg mixture with a bowl of all-purpose flour. This is your assembly line!
Now you need some goat cheese. Fortunately, I had a few packages in my fridge from when my sister Betsy visited, because she and I like to sit around and eat goat cheese together. It makes our sister bond stronger. And just a little tip: this works a little better if you throw the cheese into the freezer for about 20 minutes or so! Firms it up just enough to make slicing neater. 
And speaking of slicing, you need to do just that! First, slice it in half…
Then slice each half in half to create four nice, thick slices. These result in pretty darn substantial goat cheese pieces, so if you want to go a little thinner, you can do five evenly spaced slices instead. 
Drop a piece into the flour…
Turn it over to coat it…
Then shake off the excess and ignore whatever is going on with my hand in this highly unfortunate photo. 
Quickly dip it in the egg mixture (you’ll need to turn it over a couple of times)…
Then drop it in the pretzel crumbs…
And turn it over to coat it completely!
Keep going until they’re all breaded. 
Heat about half an inch of olive oil in a skillet over medium heat (you don’t want it too hot!) and place four of the goat cheese slices in the pan using a slotted spatula. See that gentle sizzle around each piece? That’s what you want. If it violently sizzles when you put it in the pan, it will brown too quickly! 
Remove them to a paper towel, then fry the remaining four slices! I like to do them in small batches just to maintain control over how brown they get; if you see they’re getting brown, you can turn four a lot more quickly than you can turn eight. 
Serve the slices relatively soon, so the cheese is nice and warm and soft inside. I love them with a side of warmed marinara…or, of course, you can put them on top of a gorgeous arugula or spinach salad! (I have a recipe for this coming on a future Food Network episode. Great for guests. Yum!)
Fried Goat Cheese. I don’t know what to say, except if you haven’t ever tried it…well, you must. 
And what’s not to love?
