perfect oatmeal raisin cookies

So at my house, we are diehard oatmeal chocolate chip cookie fans.  However, about once a year, I start craving oatmeal raisin cookies.  But, it can't be any oatmeal raisin cookie, it has to be just the way I like them.  I really hate raisins, so it's a bit strange that I like this oatmeal raisin cookie.  All I can say is the secret for me lies in the treatment of the raisins.  I hate biting into a cookie and 'finding' a raisin.  The raisins have to blend in with the texture, and the flavor of the rest of the cookie.  This cookie is soft and chewy with a bit of cinnamon to round out the flavors.    And, the raisins blend with, not stand out from, the rest of the cookie.

Perfect Oatmeal Raisin Cookies
2 cups raisins
1/3 cup water
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 3/4 cups flour
1/2 teaspoon salt
1/2 - 1 teaspoon cinnamon
2 1/2 cups old fashioned oats
1/4 cup cornstarch
1 tablespoon vanilla
 Bring raisins and water to a boil in a small saucepan.  Cover and turn off heat.  Let this set until all or most of the water has been absorbed by the raisins.  I would recommend letting this set for at least 1 hour to get the proper effect.  Preheat your oven to 350 degrees.  In a large bown, cream butter and sugars together well.  Add eggs and beat well (4-5 minutes), or until light and fluffy.  Mix dry ingredients in another bowl and gradually add to the batter until thoroughly incorporated.  Add the raisins and mix thoroughly (if there is much water left in the pan with the raisins, drain it first).  Stir in vanilla.  Form cookies into 1 1/2 - 2 inch balls and place on a lightly greased cookie sheet.  Bake for 6 - 8 minutes.  Do not overbake these cookies.  They will appear slightly underdone, but once they are thoroughly cooled, should be perfect.  You may, however, have to adjust this cooking time for your oven and your bakeware.  One more note, I use whole wheat pastry flour in these.  It makes them a bit healthier, and you'd never know the difference! 

Dreamy Chocolate Pie!

For my food assignments for Thanksgiving this year, I am making the rolls (as usual), one pan of yams, and two pies; one chocolate and one white chocolate coconut.  The two pies are my kids favorites, so they're a must have on Thanksgiving!

I thought I would share with you here the recipe for the chocolate pie.  I just finished it, so it's all ready to go!  It's one of those make ahead recipes that tastes soooo good and is soooo easy!  It's a pretty humble picture, I know, but decorating it with whipped cream and chocolate shavings shouldn't be done until it's almost serving time, or until you plate it up, in my opinion.  So I guess my point is, don't let the picture fool you, it's the best chocolate pie ever!  It's smooth and creamy and very rich!  I do have a word of caution though.  If you plan on having a pie with some tartness to it, like lemon or lime, please eat the chocolate first.  The tartness of the other pie will completely ruin your palate for the smooth richness of the chocolate.......for a short time.

Dreamy Chocolate Mousse Pie

Heat until melted:
1 large milk chocolate hershey bar (or enough small ones to equal  7-8 oz)
25 large marshmallows
1/2 cup milk

Cool completely and fold in:
1/2 pint cream that has been whipped

Put in prepared crust and refrigerate until ready to serve!  And yes, use a premade one from the store.  You don't have to worry about the dishes after and it has it's own lid that will protect the top from any mishaps or eager fingers!