POLISH ROOTS. AMERICAN LIFE.
polish Mama Cooks
Oatmeal cookies with raisins and nuts
12- 15 cookies
About the Recipe
Which one is it… oatmeal or oats?
Oats usually refer to whole, cylindrical grain that is raw and in its unprocessed form. On the other hand, oatmeal typically indicates that the oats are already processed or refers to a type of porridge made from old-fashioned, instant or quick oats.
What is the difference between those types?
All types of oats start as groats, or kernels of grain. During the processing they are made into a few different types: Steel Cut, Old Fashioned, Quick Cook and Instant Oats. They can also be processed into flour or even milk.
Steel Cut Oat
Also called Irish oats, are produced by chopping the whole groat into 2- 4 pieces with a steel blade. This gives them a bit of a chewier texture. Steel cut oats usually take between 20-30 minutes to cook, and can be made on the stovetop, in a slow cooker or an Instant Pot.
Rolled Oats = Old- Fashioned Oats
The most versatile in my opinion can be mixed into pancake batter or smoothies; made on the stovetop into oatmeal breakfast, baked goods, muesli or granola bars. Are made by steaming the oat groat, and later rolled between steel rollers.
Also steamed, but rolled much thinner than old -fashioned; sometimes also might be chopped into smaller pieces giving them a larger surface area, and therefore a shorter cooking time. Quick oats cook in 1-3 minutes in the microwave and have a mushier texture.
The most processed version of rolled oats. After steaming and rolling, they are often pre-cooked, dried, and chopped into smaller pieces. Instant oats cook the quickest, or need only a soak in hot water. They can be often found in processed foods, so they are sometimes packaged with unnecessary additives and sugars
2 cups of dark brown sugar
1 cup of unsalted butter (room temperature)
2 tsp of vanilla extract
1 1/2 cup of all purpose flour
1 tsp of salt
1/2 tsp of baking soda
3 cups of old-fashion oats
2 cups of raisins
1 cup of your favorite nuts (chopped)
Oven and silicon mat
Preheat the oven, and place silicone mats (or parchment paper) on 2 baking sheets.
In a bowl of a stand mix with a whip attachment (or a hand mixer), beat butter and sugar, until fluffy. Add the vanilla extract, and then add eggs one at a time.
In a separate bowl mix together all the dry ingredient (flour, baking soda and salt). Slowly start adding it into the wet ingredients (butter and sugar mixture). Let the mixer run on low and add it continuously with spoon, until all combine.
Use a spoon to drop portions of dough onto baking sheet. I also like to use my hands and roll the dough into a ball. Place them on the baking sheet spacing them out. There will be about 12-15 cookies depending on how big you will make them. I use 2 baking sheet to make sure the cookies do not melt together into one big sheet.
Bake them for 12-13 min till dark and chewy, however you like them crispier, cook them for 2-3 min longer.
Let them cool down slight on the baking sheet, and then transfer them onto a cooling rack or a plate- let them cool down completely.