Technically I might get more (if not more useful) replies to this from
rec.food.cooking or something, but I suffer from social dis-ease :-) I'm
in search of a recipe that is guaranteed to produce chewy oatmeal&raisin
cookies if adhered to, or hints on how to achieve this. I theorize that
one should look for a higher brown sugar/butter content than in my
current (rather cake-y) recipe. The 'Neiman-Marcus' ones are very nice
indeed, but not quite what I'm looking for: the classic lightly spiced
oatmeal flavour. Suggestions?

regards
sarah

-- 
Think of it as evolution in action.

sarah wrote:

> 
> Technically I might get more (if not more useful) replies to this from
> rec.food.cooking or something, but I suffer from social dis-ease :-) I'm
> in search of a recipe that is guaranteed to produce chewy oatmeal&raisin
> cookies if adhered to, or hints on how to achieve this. I theorize that
> one should look for a higher brown sugar/butter content than in my
> current (rather cake-y) recipe. The 'Neiman-Marcus' ones are very nice
> indeed, but not quite what I'm looking for: the classic lightly spiced
> oatmeal flavour. Suggestions?
> 

I'm sure I have one somewhere - it'll take a while to find, as I have an
embarrassingly large collection of cookbooks.  But I'm sure I remember
reading somewhere in a US book, about using corn syrup (Karo?) when making
that sort of cookie.

Sheila

S Viemeister  wrote:


> sarah wrote:
> > 
> > Technically I might get more (if not more useful) replies to this from
> > rec.food.cooking or something, but I suffer from social dis-ease :-) I'm
> > in search of a recipe that is guaranteed to produce chewy oatmeal&raisin
> > cookies if adhered to, or hints on how to achieve this. I theorize that
> > one should look for a higher brown sugar/butter content than in my
> > current (rather cake-y) recipe. The 'Neiman-Marcus' ones are very nice
> > indeed, but not quite what I'm looking for: the classic lightly spiced
> > oatmeal flavour. Suggestions?
> > 
> I'm sure I have one somewhere - it'll take a while to find, as I have an
> embarrassingly large collection of cookbooks.  But I'm sure I remember
> reading somewhere in a US book, about using corn syrup (Karo?) when making
> that sort of cookie.


Golden syrup might do it; we like the flavour. In the end I tried this
one, which works very well indeed:

thanks to Dr Amy and allrecipes.com
Chewy Chocolate Chip Oatmeal Cookies

225gm butter, softened
220gm light brown sugar
100gm white sugar
2 eggs 
10ml vanilla extract
155gm all-purpose flour (I used 130gm plain, 25gm strong)
2gm baking soda
6gm salt (I omitted this)
245gm rolled/porridge oats
120gm chopped walnuts (I had a handful of aged pecans)
170gm chocolate chips (I used c. 2/3 cup raisins instead).

Preheat oven to 165C.
Beat together softened butter and the sugars until smooth. Beat in the
eggs, one at a time, and the vanilla. Mix the flour and baking soda, mix
into the creamed mix. Mix in the oats and whatever else you use. I used
a generous tablespoon to portion the dough onto non-stick sheets. Bake
c. 12 minutes, top/centre should be *just* done. 

With luck this will put paid to reminiscences about oatmeal cookies in
Denver :-)

regards
sarah


-- 
Think of it as evolution in action.

sarah wrote:

> Chewy Chocolate Chip Oatmeal Cookies
> 
> 225gm butter, softened
> 220gm light brown sugar
> 100gm white sugar
> 2 eggs
> 10ml vanilla extract
> 155gm all-purpose flour (I used 130gm plain, 25gm strong)
> 2gm baking soda
> 6gm salt (I omitted this)
> 245gm rolled/porridge oats
> 120gm chopped walnuts (I had a handful of aged pecans)
> 170gm chocolate chips (I used c. 2/3 cup raisins instead).
> 
> Preheat oven to 165C.
> Beat together softened butter and the sugars until smooth. Beat in the
> eggs, one at a time, and the vanilla. Mix the flour and baking soda, mix
> into the creamed mix. Mix in the oats and whatever else you use. I used
> a generous tablespoon to portion the dough onto non-stick sheets. Bake
> c. 12 minutes, top/centre should be *just* done.
> 

I wonder how that would work with barley flakes.  I get a nasty rash from
oats.

Sheila

S Viemeister  wrote:


> sarah wrote:
> > Chewy Chocolate Chip Oatmeal Cookies
> > 
> > 225gm butter, softened
> > 220gm light brown sugar
> > 100gm white sugar
> > 2 eggs
> > 10ml vanilla extract
> > 155gm all-purpose flour (I used 130gm plain, 25gm strong)
> > 2gm baking soda
> > 6gm salt (I omitted this)
> > 245gm rolled/porridge oats
> > 120gm chopped walnuts (I had a handful of aged pecans)
> > 170gm chocolate chips (I used c. 2/3 cup raisins instead).
> > 
> > Preheat oven to 165C.
> > Beat together softened butter and the sugars until smooth. Beat in the
> > eggs, one at a time, and the vanilla. Mix the flour and baking soda, mix
> > into the creamed mix. Mix in the oats and whatever else you use. I used
> > a generous tablespoon to portion the dough onto non-stick sheets. Bake
> > c. 12 minutes, top/centre should be *just* done.
> > 
> I wonder how that would work with barley flakes.  I get a nasty rash from
> oats.


AS someone who really likes the flavour of oats and oatmeal, that's
*hard*. I can't see why the recipe shouldn't work with barley flakes,
assuming they absorb some moisture -- according to the website, most
people praising the recipe had altered it dramatically. Try it with
white chocolate and cranberries, or all dark brown sugar (I wonder...
soak the raisins in rum?). I forgot to mention spices: about 1/4tsp
cinnamon and 1/2tsp allspice.

regards
sarah


-- 
Think of it as evolution in action.

sarah wrote:

> 
> AS someone who really likes the flavour of oats and oatmeal, that's
> *hard*. I can't see why the recipe shouldn't work with barley flakes,
> assuming they absorb some moisture -- according to the website, most
> people praising the recipe had altered it dramatically. Try it with
> white chocolate and cranberries, or all dark brown sugar (I wonder...
> soak the raisins in rum?). I forgot to mention spices: about 1/4tsp
> cinnamon and 1/2tsp allspice.
> 

I was quite upset when I realised I was allergic to oats.  No more morning
porridge.  No chewy oatmeal cookies.  Having to change my favourite
chocolate chip recipe.  No black pudding.  No oatcakes.
I keep hoping I've outgrown it, but no such luck.

If I can find barley flakes on my next major shopping trip, I'll try your
recipe.  Barley absorbs incredible amounts of moisture, so it should work
for chewiness.

Sheila

S Viemeister  wrote:


> sarah wrote:
> > 
> > AS someone who really likes the flavour of oats and oatmeal, that's
> > *hard*. I can't see why the recipe shouldn't work with barley flakes,
> > assuming they absorb some moisture -- according to the website, most
> > people praising the recipe had altered it dramatically. Try it with
> > white chocolate and cranberries, or all dark brown sugar (I wonder...
> > soak the raisins in rum?). I forgot to mention spices: about 1/4tsp
> > cinnamon and 1/2tsp allspice.
> > 
> I was quite upset when I realised I was allergic to oats.  No more morning
> porridge.  No chewy oatmeal cookies.  Having to change my favourite
> chocolate chip recipe.  No black pudding.  No oatcakes.
> I keep hoping I've outgrown it, but no such luck.


I don't know if it would work for you, but it looks as though frequent
low-level exposure to chicken (in catered meals) has cured(?) my
husband's allergy to chicken. It was serious -- as a teenager he carried
an adrenalin injectore, and I saw him almost unable to breathe as a
result of eating it 25-odd years ago -- but last weekend he ate a
chicken breast without any ill effects. I am thrilled beyond belief: I
will make a raised chicken and pork pie (Waitrose magazine this month)
for us to share.

Try a tbsp of porridge every Sunday?

regards
sarah


-- 
Think of it as evolution in action.

sarah wrote:

> 
> Try a tbsp of porridge every Sunday?
>

I think it would need to be less than that.
A couple of years ago - there were oatcakes on the same plate as the cream
crackers.  I ate the cream crackers, guests had the oatcakes.  I got a
nasty rash from the oat _dust_.  And it is a _really_ nasty rash.  On my
face, usually.  Takes at least a week to heal, sometimes longer.
My sister has a problem with oats, too, but to a lesser degree, and her
rash is usually in the mouth.

It can be difficult to avoid oats in Scotland.

A friend of mine used to have a very bad reaction to chicken, but
eventually found out that her problem was actually caused by antibiotics
which had been fed to the birds.

Sheila

S Viemeister  wrote:


> sarah wrote:
> > 
> > Try a tbsp of porridge every Sunday?
> >
> I think it would need to be less than that.
> A couple of years ago - there were oatcakes on the same plate as the cream
> crackers.  I ate the cream crackers, guests had the oatcakes.  I got a
> nasty rash from the oat _dust_.  And it is a _really_ nasty rash.  On my
> face, usually.  Takes at least a week to heal, sometimes longer.
> My sister has a problem with oats, too, but to a lesser degree, and her
> rash is usually in the mouth.


My word, that's sad. I have occasional reactions to mango (raw patches
in my mouth), but as far as I know that's the sum total of my food
sensitivities. Bar an increasing inability to handle rich food, but that
seems to be age related.



> It can be difficult to avoid oats in Scotland.
> 
> A friend of mine used to have a very bad reaction to chicken, but
> eventually found out that her problem was actually caused by antibiotics
> which had been fed to the birds.


That was suggested to me by a local organic farm. I bought a superb
organic chicken (SA certified) from them; I had to eat all but one very
small serving of it. The smell of it roasting had a discernable effect;
I suspect that's conditioning.

regards
sarah


-- 
Think of it as evolution in action.

On Mon, 13 Jun 2005 06:34:09 +0100, usenet@colddrake.co.uk (sarah)
wrote:


> I bought a superb
>organic chicken (SA certified) from them; I had to eat all but one very
>small serving of it. The smell of it roasting had a discernable effect;
>I suspect that's conditioning.


The smell of roasting organic free-range chicken has a discernible
effect on me too.  It makes me drool!