I'm afraid to say that these cookies didn't last 48 hours in my house. My kids, whom normally dislike raisins, ate these without issue. I had never come across a recipe where you pre-soak the raisins before and it really truly is what makes these cookies! I changed the recipe a bit by adding a dash of allspice and cloves as well as doubling the cinnamon. It was the perfect spice combo and not overwhelming to the taste at all. The raisins were plump and juicy and tasted of vanilla. These cookies were slightly crisp at the edges and still soft and wonderfully chewy in the center. Even now I am trying to convince myself not to get up off the couch and make another batch. I justified my eating one after another, after another, by the fact that they contain oatmeal and raisins. And those are healthy right? This recipe will take it's place as our favorite oatmeal cookie recipe and will definitely be made again soon. A couple of these cookies and a tall glass of milk...yum!
Wednesday, February 2, 2011
I created this cake based off of another cake we like around this house. That recipe will be posted in the next few months or so, I hope. This cake is moist, sweet, rich and amazing. It's also a short-cut cake meaning you use a box cake mix and other store bought items. I made this cake for my mom and sister. They love butterfinger, but not chocolate cakes. Most ideas for butterfinger cakes involve chocolate so I knew I needed something different. My only regret is not putting more crushed up candy bars on top.