My brother Jake left the Missionary Training Center on Monday for the Baltic states. So excited for him! One of my favorite things about having him at the MTC though, was that we could send him packages. And we did. All. The. Time. Well, probably not. But any time we made treats, we sent them to him. And anytime I saw something at the store that made me think of him, sent it. Sadly, sending packages to Europe is a lot more pricey, so we really tried to take advantage of cheap shipping while we could. When Shaun asked what Jake's companions' favorite cookies were, they said oatmeal raisin and chocolate chip. We found our new standby recipe for chocolate chip cookies a few months ago, and are in-love with it. But I wasn't sure about oatmeal raisins. I haven't been as successful with those over the years. So when we made a batch of them using a new recipe and they turned out good, I was relieved. And when we tried the recipe a second time (as payment for David babysitting!) I was so thrilled that they turned out again, this time with whole wheat pastry flour. So, in honor of our favorite missionary at present, the wonderful Elder Jake, I had to share these recipes for tasty treats:
Our Favorite Chocolate Chip Cookies
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar or organic cane sugar
- 1 egg
- 2 tsp pure vanilla extract
- 2 cups flour (we like to use whole wheat pastry flour, but we use all-purpose when making these for others)
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup bittersweet chocolate chips (or a combination of milk chocolate chips and mini semisweet)
- Coarsely chopped walnuts or pecans, if desired
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugars until fluffy and light in color. (This takes 5-10 minutes for me--be patient, I promise it's worth it!)
- Add egg and vanilla and blend in.
- Mix in flour, cornstarch, bakin soda and salt.
- Stir in chocolate chunks.
- Drop tablespoon-sized balls of dough on a parchment-lined baking sheet. Bake for 8-10 minutes, until barely golden-brown around edges. (The tops shouldn't brown--make sure to not over-bake!)
- Cool on sheet for 5 minutes, and then move to a cooling rack to cool completely.
Awesome Oatmeal Raisin Cookies
- 1-2 cups raisins (depending on how raisin-y you like your cookies)
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 cup flour (we like to use whole wheat pastry flour)
- 1-1/2 cups oats
- Start by pouring raisins in a small bowl, and pouring boiling hot water over them. Set aside. Allow to stand while continuing to the rest of the recipe.
- Preheat oven to 350.
- Cream butter and sugars together. Make sure to cream them really well. I usually let my standing mixer beat them for 5-10 minutes. You want them to start looking creamy, and to be so well mixed that it lightens to a lighter creamy color.
- Add egg and vanilla, and stir until smooth.
- Add baking soda, baking powder, salt and cinnamon and stir in well. Then add flour and stir until just barely incorporated. Be sure to not over mix. Fold in oats and well-drained raisins (I drain them and pat them dry with a couple paper towels).
- Form into 1-1/2 inch balls and place on a parchment-lined (or greased) cookie sheet.
- Bake at 350 for 11 minutes.
And what's Jake's favorite kind of cookie you may ask? Oreos. So we sent those too :) (as well as other junk food...) Love this guy!