Wednesday, February 17, 2010

Oatmeal - Spicy Oatmeal Raisin Cookies

Historically Oatmeal was a peasant food traditionally known as porridge.  Oatmeal has a long history in Scottish culinary traditions because oats are better suited than wheat to the short, wet growing season. Therefore, it became the staple grain of that country. Ancient Scottish Universities had a holiday called Meal Monday, to permit students to return to their farms and collect more oats for food.

There has been increasing interest in oatmeal in recent years due to its health benefits. Daily consumption of a bowl of oatmeal can lower blood cholesterol, due to its soluble fiber content.  After reports found that oats can help lower cholesterol, an "oat bran craze" swept the U.S. in the late 1980s, peaking in 1989. The food fad was short-lived and faded by the early 1990s. The popularity of oatmeal and other oat products again increased after the January 1997 decision by the Food and Drug Administration that food with a lot of oat bran or rolled oats can carry a label claiming it may reduce the risk of heart disease, when combined with a low-fat diet. This is because of the beta-glucan in the oats. Rolled oats have also long been a staple of many athletes' diets, especially weight trainers; given oatmeal's high content of complex carbohydrates and water-soluble fiber which encourages slow digestion and stabilizes blood-glucose levels. Oatmeal porridge also contains more B vitamins and calories than other kinds of porridges.

The Oatmeal cookie recipe below is one that I came up with after a little creating.  They are moist and chewy and will make your kitchen smell sooooo good!!!

Jerilyn's Spicy Oatmeal Raisin Cookies

Ingredients:  Makes 36

1 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins


  • Preheat the oven to 350 degrees.

  • In a large bowl, cream together the butter, brown sugar, white sugar, eggs and vanilla until smooth.

  • Combine the flour, baking soda, cinnamon, cloves, ginger and salt; stir into the sugar mixture.

  • Stir in the oats and raisins.

  • Drop by rounded teaspponfuls onto ungreased cookie sheets.

  • Bake 9 minutes until light and golden.  Do not overbake.  Let them cool 2 minutes before removing from cookie sheets to cool completely.  Store in airtight container.

Enjoy and have a blessed day!

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