For our April/May issue, we asked readers to tell us about their Kitchen Equipment That Lasts. Carol Nauman replied that she still adores her 1970s-era KitchenAid Stand Mixer. She loves it so much, in fact, that she gave her son, Tim, one of his very own just a couple of years ago. Some of their best memories together happened in the family's kitchen in their hand-built home in Kansas City, Missouri, where a tiny Tim got to help make these cookies. The Nauman family agrees these are the world's best oatmeal raisin cookies!
This is a family recipe handed down to me by my Aunt Marge Redding, given to her by my grandmother, Madge Hurley Redding who hails from Ireland. Steaming the raisins really helps to plump them up and make them juicy. Our family loves these cookies warm. When the kids were little, we'd all eat them straight from the oven.
1 cup raisins
2 cups water
1 cup brown sugar
1 cup granulated sugar
1 tsp vanilla extract
1 cup butter
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups 1-minute rolled oats
1 cup chopped pecans
1. Preheat the oven to 350 degrees Fahrenheit.
2. Steam the raisins over 2 cups of simmering water for 5 minutes, then drain and set them aside to cool.
3. Beat together the sugars, eggs and vanilla. Stir in the remaining ingredients, including the raisins. Chill the cookie dough in the refrigerator for about half an hour.
4. Drop spoonfuls about the size of an egg on an ungreased baking sheet. Flatten the mounds with the bottom of a drinking glass.
5. Bake the cookies for about 12 minutes. For the best results, bake the cookies on a baking sheet lined with a Silpat.
Yield: About 3 dozen cookies
Photo: Carol Nauman with her beloved 1970s-era KitchenAid Stand Mixer; Photo by Tim Nauman Photography
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