My nurturing Mom regularly bakes her signature oatmeal raisin cookies. They helped my college friend's and I survive finals every semester. They're consistent and unique to my Mom.
The smell of her moist cookies wafting through our cozy childhood home is a constant. My oldest asks if we can bake Grandma's cookies when she's not near. It's not the same.
Those cookies represent my Mom. She takes empathy to another level. She naturally can imagine how others must feel. Her tight hug and loving smile without makeup speak volumes.
My Mom doesn't bake in a fancy kitchen. Prized Kitchenaid mixer aside, there's no stainless steel appliances or granite counter tops.
My Mom wants her loved ones to be confident and do their best. Her guilt-free cookies put others at ease to enjoy the moment.
My parents host friends and family at least weekly. Guests can always expect my Mom's yummy cookies. My parents bring oatmeal raisin cookies to their many house calls for their full social calendar.
Friends and I tried to make them since we were old enough to bake. My friends call them her PG's after her initials, Patti Gillespie.
My Mom swears there's no official oatmeal cookie recipe. That may explain why she doesn’t own an array of measuring cups or spoons. She literally just uses a pinch or scoop of this or that.
My Mom turns to the Quaker Oatmeal recipe on the bottom of the lid with some enhancements. She only uses real vanilla extract from Mexico. She uses more brown sugar than white sugar. She also adds extra oatmeal.
According to Quaker Oats, here's what you need.>
Her un-official recipe
1/2 cup softened butter
3/4 cup firmly packed brown sugar
1.2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
Heat oven to 350 degrees Fahrenheit
Beat butter and sugars on medium in large bowl until creamy
Add eggs and vanilla, beat well
Add combined flour, baking soda, cinnamon and salt; mix well
Add oats and raisins; mix well
Drop dough by rounded table spoonfuls onto ungreased cookie sheets
Bake 8 to 10 minutes or until light golden brown.
Let cool for about 4 dozen cookies.
If you try it, let me know what you'd add. And, what's your signature dish?