When it’s bitter cold outside, I really want to bake cakes, cookies, and other goodies. With the fun stoneware baking bowls (thank you again John and Nancy!!) I received for Christmas, I decided to make oatmeal raisin cookies. Here are those lovely bowls in action. I use organic whole wheat flour, which accounts for the richness in the color, versus a white flour.
If you are a vanilla extract junkie, then you understand why Massey is ‘the one.’
Thanks to the many free shipping offers that were in abundance during December, I finally bit the bullet and replaced my stand mixer. I’ve never purchased my own mixer before, but I have had two different ‘hand me downs’ from my mother, and their retro roots were clearly proof of how long a good one will last
When my last hand me down, a Sunbeam, went to the Moonbeam Appliance Heaven in the sky, I picked up an inexpensive hand mixer and used it for several years. Since I especially love to bake in the winter, and wanted to experiment with some other doughs, I decided it was time for to go back to using more power. One of the fun things about Kitchenaid Stand Mixers is that you can get them in a variety of colors, and while I had my heart set on pink or yellow, I went for the best deal and that deal gave me a red one. Isn’t she pretty?!
Now back to the business of oatmeal raisin cookies. Remembering how tired my arms got when I used to hand mix, it was quite enjoyable watching it cream the butter ever so quickly.
Here the butter and brown sugar have been added as well as the vanilla, and the raisins and oats are next. It used to take a bit of elbow grease to get this all mixed up, but not with a mixer!
I also finally broke in my gold cookie baking sheets that I received last year, but never used. I have my favorite cookie sheets by Mirro but they were too small for cookies like this, that spread out when baked.
And here is the finished product cooling off…
After setting aside cookies for three other people, here were the goodies ready for Mr. Novio’s consumption.
Got milk?
