If you have been following this blog for a week or so, you know that I am on a quest to find an Oatmeal Raisin Cookie Recipe that will stand up to my husband's memory of his grandmother's cookies. I know, it seems an awesome task. It is worse because I think my husband feels bad that I feel the need to take upon myself this quest, and so now he describes each cookie I have made so far as delicious. Well, they have been delicious. But do they measure up to his grandmother's cookie? That is the question. And before anyone says that is because she made them with love, that doesn't mean anything because I make my cookies with love, too!
This week's recipe comes from Chef-in-training. You can go to her site for the recipe. It differs from last week's recipe in that it calls for 1 egg and a yolk. (Remind me to do a blog about left over egg whites!) It also called for both baking soda and baking powder. As you can tell by the picture above, they are slightly flatter than last week's cookie. Here is a side by side comparison:
My husband says that one of the most important things about a cookie is that it has to pass the milk test. That means that when dipped in milk, the cookie soaks up milk without falling apart.
"The cookie has to stand up to the milk test!"
---Glen Reynolds
Both cookies passed the milk test!
Personally, I am tending to enjoy this 2nd cookie the best because the flavor is somehow better. But, I did enjoy the slightly thicker nature of cookie #1. Something that may have made a difference in the texture of the cookies is that the raisins I used for cookie #1 were more moist than the brand I used in cookie #2. The dough for #2 did seem drier before I baked them than #1 did. It makes me wonder what the texture of #2 would be like if I used raisins that are more moist. Perhaps from now on I will use the moist brand of raisins. I may rebake these cookies to test this out. But, for now,Chef-in-Training is in first place.
Personally, I am tending to enjoy this 2nd cookie the best because the flavor is somehow better. But, I did enjoy the slightly thicker nature of cookie #1. Something that may have made a difference in the texture of the cookies is that the raisins I used for cookie #1 were more moist than the brand I used in cookie #2. The dough for #2 did seem drier before I baked them than #1 did. It makes me wonder what the texture of #2 would be like if I used raisins that are more moist. Perhaps from now on I will use the moist brand of raisins. I may rebake these cookies to test this out. But, for now,Chef-in-Training is in first place.
*update: My son came over and said that he liked #1 better. My husband liked them both! Now I feel like I need to make both recipes side by side for a taste test! I am still voting for #2.
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