Chewy Oatmeal Raisin Cookies

 Here’s a recipe for soft and chewy oatmeal cookies:

Ingredients:

• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) packed brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (150g) raisins (optional)
• 1/2 cup (60g) chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients until combined.
6. Stir in oats, and if using, fold in raisins and nuts.
7. Drop tablespoon-sized scoops of dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, until edges are lightly browned but centers are still soft.
9. Let cookies cool on the sheet for a few minutes before transferring to a wire rack.

Tips:

• For extra softness, slightly underbake the cookies.
• Substitute raisins with chocolate chips for a different twist!

Enjoy your soft oatmeal cookies!

Rum Cake

INGREDIENTS


Basic Cake Mix


2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil


For the Cake


1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanilla rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract


Rum soaking Glaze


1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)


DIRECTIONS


1. Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2. On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.

3. This mix may be contained and stored for up to 3 months in the refrigerator.
4. For the Cake:.
5. Preheat oven to 325 degrees.
6. Spray a large Bundt pan (12 cup) with nonstick cooking spray.
7. Sprinkle the chopped walnuts on the bottom.
8. Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.

9. Batter should be very smooth.
10. Pour into Bundt pan.
11. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
12. Remove from oven and place on a cooling rack while making the soaking glaze.
13. Rum Soaking Glaze:.
14. Combine butter, water and sugar in a small saucepan.
15. Bring to a boil carefully as mixture boils over very easily.
16. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

17. Remove from the heat and add the rum, mix to combine.
18. While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.

19. Allow cake to cool completerly in pan before turning out onto serving platter.
20. This cake is delicate, so once it is turned out, it can not be moved around easily.
21. Can be eaten when fully cool, but even better the next day!


VARIATION

I like to add dates, raisins, and banana to the cake recipe, malibu rum and meters rum.

Apple Cobbler

With French Vanilla Ice Cream - oh my goodness!