Disney Family Food - Perfect Oatmeal Cookies

I received a recipe for The Perfect Oatmeal Cookie via email as a newsletter recipient of Disney’s Family Fun Magazine. The recipe was tweaked by Catherine Newman who tweaked a version by Cindy Hopper. I don’t bake cookies that often (I am more of a cake and cupcake gal) but since my husband likes Oatmeal Raisin cookies I decided to give the recipe a try.

As I mentioned, I made a few tweaks to the Perfect Oatmeal Cookie recipe. For instance, the original recipe calls for coconut flakes and 1 cup of sugar. Instead of the coconut, I add raisins and/or white chocolate chips which seems to take it to an even higher level of yumminess. Additionally, the first time I made the cookies, I found them to be a little too sweet so the second time I used 1/2 cup of sugar and 1/2 cup of brown sugar instead of the 1 cup of sugar that the recipe suggested. The change resulted in just the right amount of sweetness.

That being said, the recipe you see below is the Perfect Oatmeal Cookie made even better and appropriately named Oatmeal Raisin Cookies with White Chocolate Chips.

Oatmeal Raisin Cookies with White Chocolate Chips

Ingredients

• 1 cup rolled oats
• 1 cup flour
• 3/4 cup of raisins
• 3/4 cup of white chocolate chips
• 1/2 cup of sugar
• 1/2 cup of brown sugar
• 1/4 teaspoon salt
• 1 stick butter
• 1 tablespoon light corn syrup
• 1 teaspoon baking soda
• 2 tablespoons boiling water

Directions

1. Heat the oven to 300ºF and prepare a large cookie sheet.
2. In a large bowl, stir together the oats, flour, sugar and salt. Meanwhile melt the butter and syrup together in a small pot over low heat (or in a bowl in the microwave).
3. Stir the baking soda into the boiling water, then stir this into the butter and syrup and pour all of it over the dry ingredients. Stir well, then drop cookie-sized amounts onto the baking sheets, leaving plenty of space for them to spread.
4. Bake for 12-15 minutes, switching the pan around if you need to for even baking, until the cookies are golden all over and quite brown on the edges (keep an eye on them — they can burn quickly); the cookies will look puffy when you remove them from the oven, and then they will sink and go a bit lacy. Leave them on the cookie sheet for 3 or 4 minutes before removing them with a spatula to cool on a rack; if you go at them too early, they will fall all to pieces.
5. Repeat: it will take 3 batches to get all the cookies baked.

Check out the orginal version of Perfect Oatmeal Cookies.

Carolyn Gurtz experienced greater success than I win she became the winner of the 2008 Pillsbury Bake-Off Contest with these Double Delight Peanut Butter Cookies. Oprah gave them a try on her show and gave them a nod of approval. If you love peanut butter cookies, then this is a recipe worth testing.

Ingredients – Makes 24 cookies

• 1/4 cup Fisher dry-roasted peanuts , finely chopped
• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/2 cup JIF creamy peanut butter
• 1/2 cup powdered sugar
• 1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
• Crisco original no-stick cooking spray

1. Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
4. Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Pillsbury Bake-Off Double Delight Winning Recipe found on Oprah.com