Pumpkin Bread Pudding

Pumpkin Bread Pudding - made October 7, 2012 from King Arthur Flour

Okay, as promised, my baking experiments are turning to more of an autumn theme.  I've had this recipe for Pumpkin Bread Pudding in my "Still Need to Make" folder since at least last year, maybe even longer, when I saw it from the King Arthur Flour website.  While I've become a recent convert to bread pudding and a recent convert to all things pumpkin (except for pumpkin pie), I was a little leery about trying this one out just in case it was more the texture of the pumpkin pie rather than a bread pudding.

There's an awful lot of custard mixture and I was tempted to cut it in half and use 2/3 of the bread called for.  But some of my problems with bread pudding in the past have been I didn't use enough of the custard mixture and my bread pudding would be a bit dry and seem more like French toast than bread pudding.  So I remained faithful to the original recipe and used all the ingredients in the proper amounts.  And it really does make a big bowl of custard.  I couldn't help but add just a few more ounces of bread than the recipe called for as I was too afraid of having a custard than a bread pudding.

This turned out pretty well.  Bread pudding doesn't look pretty but it tastes good.  The pumpkin flavor was more subtle than I expected but still good.  Although the original recipe recommends serving it warm, this actually tasted better the next day rather than warm out of the oven.  When it was warm, it was a bit too gooey for me.  But at room temperature, it was great as the texture had firmed up and you can taste the goodness of the bread as well as the pumpkin flavor.  I probably would still cut back a bit on the amount of custard this makes or add more bread to it though.

6 large eggs
1 can (15 ounces) pumpkin
2 cups (16 ounces) light cream
1 cup (8 ounces) milk
3/4 cup (5 7/8 ounces) granulated sugar
1/3 cup (2 1/2 ounces) brown sugar
1/4 cup (2 ounces) rum, optional (I left it out)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
8 cups (about 18 ounces) bread, cut in ¾" cubes (I used challah)

1. In a large mixing bowl, combine the eggs, pumpkin, half and half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend. 
2. Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you’re going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven. Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator. 
3. When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread. Sprinkle with grated nutmeg, if desired; and bake in a preheated 350°F oven till set and beginning to brown, about 40 to 50 minutes. Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger, if desired.

 

Better Than Takeout Orange Chicken

Orange Chicken - made October 7, 2012 from The Noshery

When I first discovered Panda Express many years ago, I couldn't get enough of their Orange Chicken.  Even now, although I've cut back drastically on "fast food", every time I go to Panda, I get the Orange Chicken.  I'm sure there are other things on their menu but I don't see beyond their signature dish.  Once again thanks to pinterest, I came across this recipe for orange chicken that looked reasonably easy enough for me to try so I did.  I wasn't consciously trying to make an orange chicken dish a la Panda Express.  But it turns out, true to its recipe name, this was even better than that.

The most important thing about this recipe is to make sure you have your mise en place ready.  I would put together the sauce first so you can boil it a bit longer and let it reduce and thicken before relying on the cornstarch to do the job.  Once you do the prep work of cutting up the chicken, getting the bowls of cornstarch, beaten eggs and panko crumbs ready, everything goes very quickly.  While your sauce is simmering, you can be frying the chicken pieces and by the time you get all the frying done, your sauce should be good to go.

This dish is best served immediately.  The panko coating on the chicken remains crisp even after you first pour the sauce over it and the taste is divine.  A true orange flavor comes out.  Best of all, the breading isn't very thick so you can enjoy more chicken than breading.  Thumbs up on the recipe from The Noshery.

2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
1 ½ cups corn starch
1 cup panko bread crumbs
2 eggs, beaten
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce
1 ½ cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
1/4 cup water

1. Combine corn starch, salt, and pepper.  Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside.  Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.
2. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.
3. Combine 3 tablespoons of cornstarch with 1/4 cup water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

 

Carmelitas

Carmelitas - made October 5, 2012 from Lulu the Baker

As someone who likes caramel a lot, it's surprising I don't make carmelitas more often.  Maybe because I've already tried different recipes for them and think they're all good so I don't go searching for other ones to try out.  Maybe because they seem "too easy" to make and I need more of a challenge.  But whatever the case, they're a crowd pleaser and I needed some for a crowd so I tested out this recipe from Lulu the Baker.

It's a basic carmelita recipe.  I did have to gauge the caramels as I don't buy the squares anymore and instead buy the caramel bits for faster melting and so I don't have to spend time unwrapping all those squares.  I ended up using the full 11-ounce package of caramel bits with the 1/2 cup of heavy cream and that might've made a little too much caramel and one that was a little too liquidy.  It firmed up okay when it cooled though so it worked out.  This was pretty buttery and gooey when it was still slightly warm.  I recommend making sure you bake the bottom layer long enough and don't underbake the whole thing either.  It'll still taste good but you won't get a texture contrast of a somewhat crisp top layer if you take it out too soon and the top oatmeal layer will be just as gooey as the caramel and melt-y chocolate chips.  That's not necessarily a bad thing so bake according to your preference.

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. 
2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. 
3. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes.
4. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. 
5. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Slow Cooker Potato and Ham Soup

Slow Cooker Potato and Ham Soup - made October 6, 2012 from Saving Cents with Sense

We still weren't quite having cool fall weather when I made this soup but I made it anyway, maybe in the hopes that autumn weather would arrive.  Plus I love potato soup.  When Marie Callendars used to be nearby (it's been closed for awhile in my area), I would always order the potato cheese soup.  I love the creamy texture and it was comfort food all the way.  At Red Lobster, my guilty pleasure is the creamy potato bacon soup they serve in a toasted sourdough boule (little bread bowl).  Talk about cardo loading.  But it's so good.

Similar recipes on pinterest caught my fancy and I tried this one out.  I modified the recipe slightly to get the thick, creamy texture I prefer and added cheddar cheese to make it more of a potato cheese soup.  Please click on the recipe title above to get the original recipe.  To serve, I hollowed out a mini sourdough boule, toasted it in the toaster oven and filled it with the soup.

4 cups diced potatoes (I used Yukon Gold and Russet)
1 can whole kernel corn, drained
1 can cream-style corn
1 can evaporated milk
1/2 medium onion, diced
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1 cup diced ham
1/2 cup shredded cheddar cheese

1. Spray a slow cooker with nonstick cooking spray.  Put all ingredients except the ham and cheese in a slow cooker.
2. Cover and cook on high for 3 to 4 hours (or 6 to 8 hours on low) or until the potatoes are tender.  30-45 minutes before the soup is done, remove 1 to 1 1/2 cups of the mixture (potato chunks, corn and all) and puree in a blender until a thick paste consistency.  Return to the slow cooker, add the chunks of ham and cheddar cheese and continue cooking.  Stir to incorporate the melted cheese into the soup.
3. Season with optional salt and pepper when you serve.  

 

Coffee Cream Brownies

Coffee Cream Brownies - made October 3, 2012, recipe adapted from Sweet Pea's Kitchen

Before I talk about this recipe, a word about the recipes I post in general, especially for those of you new to my blog or have become a recent follower and don't realize how I link.  When I use a recipe from one of my cookbooks, I always reference which one and add a link to it back to amazon.com so you can check out the cookbook for yourself.  When I use a recipe I find online from another blog, I link directly back to that blog's recipe post (the link is the recipe title in the first line of my blog post), I list the date I made it and reference the blog I got that recipe from with a link back to the main page of that blog.  I give two different links for a reason: the recipe title to the original blog post I got the recipe from so you can see the original recipe and the main blog so you can see the latest postings from that blogger.  There are also times when I reference the other blogger or their recipe in the blog post I write.  It's just good blog etiquette to always give credit where credit is due and I would hope anyone who uses the recipes from my blog does the same thing.  

I often find recipes on pinterest but I always link back to the blog itself, not the pin.  Which is what I did with this recipe for Coffee Cream Brownies.  It's got a brownie base and a layer of coffee cream then is topped with chocolate ganache.  This may seem complicated because it's three layers but it's pretty simple to make.  You can make the brownies ahead of time then top it with the coffee cream layer and the ganache a few hours before you want to serve it.  I thought it turned out okay and I certainly like the flavor combination but next time I think I would go with a slightly fudgier brownie with more chocolate punch.  The coffee cream was prominent as was the ganache so the brownie got a bit lost.  I may also add chocolate chips or dollops of caramel or dulce de leche in the brownie to give it a bit more texture or sweetness.

For the Brownies:
1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all purpose flour
1/4 teaspoon baking soda

For the Coffee Cream Filling:
1 tablespoon heavy whipping cream
1 teaspoon instant coffee granules (I used espresso powder)
2 tablespoons butter, softened
1 cup confectioners' sugar

For the Chocolate Ganache Glaze:
1 cup (6 ounces) semi sweet chocolate chips
1/3 cup heavy whipping cream

1. Preheat oven to 350 degrees F. Line an 8-inch square pan with aluminum foil and spray lightly with nonstick cooking spray.
2. In a small, heatproof bowl, melt butter and chocolate together over hot, not simmering, water. Stir until combined and very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
4. Spread into prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack.
5. For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
6. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture. Spread over brownies.
7. For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let chocolate ganache set up completely before cutting.

 

Nutella & Cream Sandwich Cookies

Nutella & Cream Sandwich Cookies - made September 29, 2012 from Flour Me with Love

Here's another recipe I found on pinterest.  The original recipe from Flour Me with Love had the filling as a combination of melted chocolate chips and peanut butter but I decided to keep the nutella theme of the cookie going and substituted nutella for the peanut butter.

There were very simple to make and the dough was easy to work with.  I made the dough balls small using my little ice cream scoop since I didn't want the sandwich cookies to be too big.  The cookies stayed thick and I was a little surprised at how crispy they came out.  They turned out almost like Nutella Oreos since the cookies were crisp rather than soft.  I think they would be better if I had flattened the dough balls a little before baking so they wouldn't be quite so thick.  But since I froze them first before baking, I couldn't flatten them.  If you're going to made the dough ahead of time, before chilling or freezing, rather than rolling into dough balls, make them into small disks.  Then maybe they wouldn't get so puffy.  Don't overbake or the cookies will be hard rather than crisp.  If you want  the filling to set more like a fudge filling rather than remain soft and creamy, use more chocolate chips and less nutella.

1/2 cup butter, softened

1 cup sugar

1 egg

1 tsp. vanilla

3/4 C Nutella

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon salt

2 1/4 cups flour 

Filling

1/2 cup Nutella

1/2 cup semisweet chocolate chips

1. Preheat oven 350 degrees; line cookie sheets with parchment paper.  
2. Cream the butter and sugar together.  Mix in the egg and vanilla.  Stir in the Nutella.
3. Mix in the baking soda, baking powder, salt and flour.
4. Take about 1/2 - 1 tablespoon of dough and roll it into a ball.   Place it on prepared cookie sheet. Repeat with remaining dough.
5. Bake for 15-17 minutes; until crispy around the edges.
6. Let them cool for a few minutes on the tray before removing.  While they're cooling, melt the chocolate chips with the nutella and stir together until smooth.
7. Spread some filling in between two cooled cookies and sandwich them together.

Lemon Sheet Cake

Lemon Sheet Cake - made September 29, 2012 from Country Living

Last weekend, I was trying to use up lemons from my mom's lemon tree and the last of my buttermilk.  Normally that calls for lemon pound cake as the fastest way to use up both.  I was in the mood for lemon cake but not one as dense as a pound cake.  Instead I wanted a fluffy lemon cake with a cakey texture, not dense like a pound cake but not light like a chiffon.  I wanted a cake.  I scoured pinterest but most of the lemon cakes I found were either pound cakes or cakes that used a cake mix as the base.  I wasn't in the mood for a cake mix cake but I thought I might've found what I needed with this cake from Country Living.

I modified it to make it a sheet cake rather than a round 2-layer cake because I was also going for simplicity.  And I made up my own frosting recipe starting with a base vanilla icing and adding lemon juice.  This came out okay.  It wasn't as dense as pound cake but it didn't have the fluffy, cakey texture I was going for.  It's best just lukewarm with the icing over it.  Or, after it's cooled and frosted, warm it up in the microwave for 8-10 seconds.  The icing will just start to melt over it and the texture will be optimal.  At room temperature, I thought the texture was just okay.  The flavor was good though, especially if you like fresh lemons and a dessert that's not too sweet.

Oh and lest you wonder why I'm still stuck on summer-flavor desserts, it's possibly because we had record high temps last week and it was hard to get into an autumn mood when I had to run my air conditioner or risk melting a la Wicked Witch of the West.  Fall is my favorite season though so never fear, I will be paying proper homage to it soon enough.

3 cups cake flour  
1 1/2 teaspoons baking powder  
1 teaspoon salt  
1/2 teaspoon baking soda  
1 cup butter, softened  
2 1/2 cups sugar  
5 eggs  
1/2 teaspoon vanilla extract  
1/4 cup lemon juice
3/4 cup buttermilk

1. Heat oven to 350 degrees F. Line a 9 x 13" baking pan with foil and spray lightly with nonstick cooking spray.  Set aside.  
2. Sift the flour, baking powder, salt, and baking soda together. Set aside. 
3. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. 
4. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.  Pour batter into prepared pan.  Bake until golden and a toothpick tests clean about 45 to 50 minutes. Cool in the pan on a wire rack for 20 minutes. Unmold the cake and cool completely.

Lemon Frosting

1/2 cup butter, softened

3 cups powdered sugar, sifted

1/4 cup to 1/3 cup lemon juice

1. Beat butter until smooth and creamy.  Alternately add the powdered sugar and lemon juice until desired consistency.  Spread frosting over cooled cake.

"Neiman Marcus" Cookies

Oatmeal Chocolate Chip Cookies aka Neiman Marcus Cookies - made September 29, 2012 from The Dessert Bible by Christopher Kimball

Remember the urban legend of the woman who had lunch at a Neiman Marcus cafe and asked for the recipe of their chocolate chip cookie only to find out they charged her $250 for it on her credit card?  There's also a version where this is supposedly the secret recipe for Mrs. Fields' cookies.  Having been an early (and frequent) connoisseur of Mrs. Fields' cookies, I'll debunk that one because I don't think her chocolate chip cookies had ground up oatmeal in it.  Don't ask how many cookies I tried to be sure of that - one has to be thorough in research.  So I still refer to this kind of cookie as the Neiman Marcus cookie: ground up oatmeal to thicken the dough and grated chocolate for added flavor and texture.  I think the appeal this cookie had for most bakers back when it first surfaced is it helped cookies stay thick and not spread so much.  At least that's why I was fascinated by it when I first discovered it many years ago as those were my flat-cookie baking days.

Now, I just thought I'd try this recipe because it's been in my "Still Need to Make" folder for eons and, much like my pin board of baking recipes to try, I go back to that folder regularly in an attempt to get the number of recipes I've put in it through the years tried and filed away in a different folder of stuff I've actually made.  Never mind that I would need to bake until I'm 180 years old to get through them all.  It's about the journey, not the destination.

This was a good cookie but one where you really need to make sure you don't overbake it.  The proportion of dry ingredients to wet ingredients is high so this could easily be dry if you bake it too long or even until "just done".  The taste will still be good but the texture is better if you underbake it.  By that I mean bake it until the edges are pale golden and the middles are just barely no longer raw and shiny.  I omitted the nuts, not just because I don't like nuts in my cookies, but also because I wanted the cookies to be about the grated chocolate and the chocolate chips.  Pecans or walnuts are just distracting and I don't like their texture in cookies.  These are best eaten the day they're made.  I wouldn't go longer than a day before consuming them as they do seem to dry out easily given the amount of dry ingredients in it.  Best case scenario is to only bake as much as you're going to eat/serve that same day and freeze the rest as cookie dough balls until you need to bake more.

1 ½ cups rolled oats (ground)

½ pound (2 sticks) unsalted butter, softened but still firm

¾ cup granulated sugar

¾ cup packed brown sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

¾ teaspoon salt

12 ounces chocolate chips

4 ounces grated semisweet chocolate

1 ½ cups chopped pecans or walnuts (optional)

1.     Adjust oven rack to the middle position and heat oven to 350˚F.  Place oats in a blender or food processor and blend until very fine.  Set aside,

2.     With an electric mixer, beat the butter and both sugars in a large bowl until light, about 3 minutes.  Add the eggs one at a time and beat 20 seconds after each addition.  Add the vanilla and beat for 15 seconds to blend.

3.     Whisk together the flour, processed oats, baking powder and salt.  With a large rubber spatula or wooden spoon, blend the dry ingredients into the butter mixture.  (This will be difficult since the batter is very stiff.)  Add the chocolate chips, grated chocolate and nuts.

4.     Form dough into balls about 2 inches in diameter and place on a baking sheet covered with parchment paper.  Bake 14 to 15 minutes, or until the bottoms are lightly browned.  The cookies should still feel a bit soft at this point.  (They will not spread very much and will look undercooked.  Do not overcook or they will become hard and dry when they cool.)  They will harden as they cool.  Remove from oven and let cookies cool for 2 minutes on the baking sheet before removing to cooling racks.  Cool cookies at least 30 minutes before serving.

   

Fontina Mac and Cheese

Fontina Mac and Cheese - made September 28, 2012, recipe modified from Annie's Eats

This is another one of those recipes I found on pinterest that isn't very low calorie or particularly healthy but is easy enough for me to cook and portion control.  I chose it primarily because it uses up the rest of the fontina cheese I had bought for the Gnocchi Mac and Cheese I made earlier (boy, that cheese was good for three recipes).  I also threw in some of the remaining Grueyere from the same recipe since, to me, cheese is cheese and my taste buds aren't that discerning when it comes to rich, creamy pasta.  Lastly, I added some diced chicken breast for protein and some thyme for flavor. 

I liked this recipe in that it's quick enough to make on a weeknight after work and it's easy to pack for lunches for the rest of the week or freeze in individual containers for later.  When I don't want to eat takeout or processed frozen Lean Cuisines, this is the type of dish I'll cook.  For more creative cooks with a wider array of tastebuds, this easily lends itself to more add-ins like broccoli, peas, carrots, meatballs, sausage, ham, etc.  I made a couple of modifications to this recipe.  The original recipe called for a pound of pasta shells but I thought that might be too much given the amount of sauce so I only made about 12 ounces.  I'm glad I cut back on the pasta as this didn't make as much sauce as I expected.  I also skipped the panko and parmesan cheese combination on top and simply grated Parmesan Reggiano over it.  It turned out okay.  I'm not the best cook and my taste buds for real food are somewhat bland so this suited me.  It does make a lot though so I portioned all of it out and put half of the containers in the freezer for later.

12 ounces small or medium pasta shells
5 tbsp. unsalted butter, divided
1 cup heavy cream (I used 1/2 cup heavy cream, 1/2 cup whole milk)
8 oz. Fontina cheese, shredded (I used a combination of Fontina and Grueyere)
Salt
1 cup cubed cooked chicken breast
Pinch of grated nutmeg
fresh thyme to taste, optional
1/3 cup panko bread crumbs
¼ cup freshly grated Parmesan cheese

1. Preheat the oven to 400˚ F.  In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.
2. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl.  Warm the cream in a small saucepan or the microwave.  Cover to keep warm.
3. Once the pasta is cooked, add to the bowl with the butter and toss to coat well.  Stir in the warm cream and the Fontina until the cheese starts to melt.  Mix in salt to taste, and add the chicken the nutmeg.
4. Pour the mixture into a buttered 2-quart casserole dish.  In a small bowl, melt the remaining 1 tablespoon of butter.  Mix in the panko breadcrumbs and shredded Parmesan.  Toss with a fork to coat evenly with the butter.  Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.
5. Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes.  Serve immediately.

Old-Fashioned Oatmeal Cookies

Old-Fashioned Oatmeal Cookies - made September 29, 2012 from Land O Lakes Treasury of Country Recipes

My friend Rick's favorite cookie is oatmeal chocolate chip.  I kept meaning to bake him some and mail them to him and his family but either I had time to bake the cookies or I had time to go to the post office on the right day (has to be either on a Saturday, Monday or Tuesday to make sure they didn't hang in the mail longer than necessary) but never both.  The last 2 oatmeal chocolate chip cookie recipes I tried out were technically meant for Rick but they ended up going to local friends instead since I could never get to the post office in time (that's my story, Rick, and I'm sticking to it).  In any case, the stars finally aligned and I knew I could get to the post office last weekend so I flipped through my cookbooks to find a traditional oatmeal cookie recipe.  My requirements for a good oatmeal cookie recipe is 1) it should contain more oatmeal than flour;  otherwise it's just a chocolate chip cookie with a little oatmeal in it, 2) it should contain brown sugar for that molasses/toffee undertone and 3) I can substitute chocolate chips for raisins.  Raisins aren't my thing and just like my brain doesn't process seeing "margarine" in a recipe and automatically substitutes butter, I don't process "raisins" in my head either and I always use chocolate chips instead.

This was from a cookbook that I've had for literally more than 20 years but I've never tried the oatmeal cookie recipe in it.  It has all the hallmarks of a classic oatmeal cookie in that the edges were crisp and the cookie was satisfyingly chewy.  I erred on the side of underbaking because I was shipping these and they would dry out a little just in the time it took them to get to their destination. Enjoy, Rick, Mrs. Rick and little twin Ricks.

3 cups quick-cooking oats

2 cups firmly packed brown sugar

1 cup butter, softened

2 eggs

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

2 teaspoons vanilla

1 ¾ cups all-purpose flour

1 ½ cups chocolate chips

1.     Preheat oven to 375°F.  In large mixer bowl combine all ingredients except flour and chocolate chips.  Beat at low speed, scraping bowl often, until well-mixed (1 to 2 minutes).  Add flour, beating until well mixed (do not overmix).  Stir in chocolate chips by hand.

2.     Drop dough by rounded tablespoonfuls onto cookie sheets lined with parchment paper.  Bake for 8 to 10 minutes or until edges are lightly browned.