This isn’t just any cook book review I have to warn you that this cookbook is just rather fabulous and you will most likely be tempted to buy it but feel free to proceed at your own risk. Once you see these delectable pictures and I share with you the wonderful recipe I tried there is no turning back! Kathie has also been very generous to allow me to offer a giveaway of this wonderful E-cookbook to all of my readers! Woohoo! Thanks Kathie! What a great time of year to offer this giveaway; right before Easter when so many of us will be cooking for family and hostessing family at our homes for this festive spring holiday!
This cookbook is filled with lots of wonderful recipes from apple cornmeal cake, whole grain crackers, and onion rye scones just to name a few! I decided to try the recipe for Oatmeal Cookies we are oatmeal lovers in our household and I thought I would test them out on my unsuspecting family and they shared rave reviews with me.
“Oh man Mom these are amazing!”
I didn’t break it to them right away that this was not my recipe but once I told them that I was doing a cook book review they told me to give Kathie “Kudos!”……and quite frankly they are always in awe that I rub elbows with such talented people…you know I’m just Mom not KarenLynn to them LOL!
The Oatmeal Cookie Recipe:
- 1 Cup Raisins
- 1 Cup Water
- ¾ Cup Butter, softened
- 1 ½ Cups Sugar
- 1 teaspoon Vanilla Extract
- 2 ½ Cups Unbleached Flour
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon salt
- 2 Cups Rolled Oats ½ Cup Walnuts, chopped
Simmer the raisins in the water for 10 minutes. Drain, reserving the liquid and allow to cool to room temperature. Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cinnamon, salt, and cloves, set aside. Cream together the butter and sugar until light and fluffy. Stir in ½ Cup of the reserved raisin cooking water and vanilla. Beat in the sifted dry ingredients. Fold in the raisins, rolled oats, and walnuts. Drop the dough by rounded tablespoons full onto ungreased cookie sheets. Bake in pre-heated oven for 8 to 10 minutes.
Note: As there’s no egg in these cookies, it is safe to under-bake them just slightly to keep them soft. Though if you like them crunchy; bake for the full 10 minutes and the edges are browned.
Enter the giveaway here!
Click here to get your own copy of “Gift It From Scratch” trust me you will want to after you taste these cookies!
Wishing you all a beautiful week!
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