CLASSIC OLD FASHIONED OATMEAL RAISIN COOKIES ~ BLOG 366.348

CLASSIC OLD FASHIONED OATMEAL RAISIN COOKIES adapted from Melissa Clark

Chewy, slightly spicy, yet crisp around the edges with a hint of butterscotch from the DARK brown sugar makes these a fall favorite for our family.

1 cup (2 sticks) UNSALTED butter, softened
1 cup packed DARK brown sugar
⅓ cup granulated sugar
2 LARGE eggs
1 tablespoon PURE vanilla extract
1 ½ cups AP flour
¾ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH grated nutmeg
½ teaspoon ground cardamom or ground ginger
3 cups old fashioned rolled oats (not instant)
¼ cup MALIBU coconut rum
1 ½ cups golden (or regular) raisins

  • Preheat oven to 350°.
  • Pour rum over raisins and let sit 10-15 minutes.
  • Butter two large cookie sheets, or line them with parchment paper or silicone liners.
  • Using an electric mixer, beat butter in a large bowl until creamy.
  • Add brown and granulated sugars, then beat until fluffy, about 2 minutes.
  • Beat in eggs, one at a time, until fully incorporated.
  • Add vanilla extract.
  • In a separate bowl, sift together the flour, salt, baking soda, cinnamon, nutmeg and cardamom.
  • Set mixer on low speed, and beat flour mixture into the butter mixture. 
  • Drain excess rum from raisins.
  • Stir in oats and raisins.
  • Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool.
  • Cool completely on a wire rack.
  • Store in an airtight container at room temperature.

OLD FASHIONED CREAMY MAC & CHEESE ~ BLOG 366.285

OLD FASHIONED MAC & CHEESE
2 cups elbow macaroni
4 tablespoons butter, dived 2 tablespoons at room temperature + 2 tablespoon COLD and cut into small cubes
2 tablespoons WONDRA flour
2 cups WHOLE milk
FRESH ground sea salt and black pepper
Pinch QUALITY paprika
Pinch of FRESH grated nutmeg
1/4 cup grated Vidalia onion
4 ounces Velvetta, cubed
1 cup shredded medium sharp cheddar cheese (see note)
1 cup shredded Gruyere or Baby Swiss (see note)

  • Preheat oven to 350°.
  • Spray 9×13 baking dish with non-stick spray.
  • Cook macaroni per package directions and immediately drain well.
  • In a large sauce pan melt 2 tablespoons of butter.
  • Whisk in flour, cooking until golden.
  • Add milk gradually and bring to a SLOW boil, whisking constantly for several minutes.
  • Season to taste with FRESH ground sea salt, black pepper and a pinch of paprika and nutmeg.
  • Remove from heat.
  • Add half the macaroni to baking dish.
  • Sprinkle half the onion on top and half of each cheese on top.
  • Repeat layers.
  • Pour sauce evenly over top.
  • Dot with remaining butter.
  • Bake 30 minutes covered.
  • Uncover and bake 5 minutes more until top is golden and crisp.

NOTE: FRESH GRATE YOUR CHEESE FOR THE BEST RESULTS!