Oats were grown throughout colonial America, though originally mainly for animal feed. It didn’t take long before immigrants were using them to make porridge, pudding, and baked goods such as Scottish and English oat cakes, muffins, and biscuits. In 1877 rolled oats were developed by Henry Seymour and William Heston who established Quaker Mill Company, which would later become Quaker Oats Company. Rolled oats were used in one of the earliest recipes for oatmeal cookies, which appeared in Mrs. Owens’ Cook Book and Useful Household Hints by Frances Owens in 1884. This recipe, however, did not include raisins. It wasn’t until the early 1900s, when Quaker Oats began printing a recipe for oatmeal raisin cookies on its containers of oats, that raisins became a staple ingredient. Despite initially being marketed as a health food, the oatmeal raisin cookie’s nutritional value is comparable to a chocolate chip cookie.
Recipe Servings: 30
Ingredients
- ½ cup unsalted butter, softened
- ⅔ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ tsp baking soda
- ¾ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ¼ tsp salt
- 1½ cups old-fashioned oats
- ¾ cup raisins (optional)
Directions
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.