Many sumptuous foods get their day — or month — in the sun by way of some commemoration. But even very basic, traditional and unexciting foods get a salute.
For example, this is National Oatmeal Month, recognizing the long-term favorite for its up-to-date health characteristics — low fat, no sodium, and the ability to help lower the risk of heart disease.
Oatmeal cookies are among the nation's favorites. Oatmeal and other cereal uses of oats are greatly utilized by America's 69 breakfast-food production firms. The industry employs around 13,500 people, with annual sales of $11 billion, according to the Census Bureau.
According to a 2015 article in The Wall Street Journal, “The Best Oatmeal Cookie Recipe We’ve Ever Tried,” the publication cites a favorite recipe for oatmeal raisin cookies from Sadelle’s, a bakery and restaurant in New York City.
Sadelle’s baker and co-owner Melissa Weller uses Quaker Old-Fashioned Oats to make the following oatmeal raisin cookie recipe.
Total Time: 1 hour, plus 4 days for chilling dough
Makes: 14 cookies
1 cup raisins
1¼ cups all-purpose flour
1 tablespoon plus 1 teaspoon ground cinnamon
2 teaspoons baking soda
1½ teaspoons fine sea salt
1½ sticks slightly softened butter
1 cup light brown sugar, firmly packed
6 tablespoons granulated sugar
2 cups old-fashioned or rolled oats
1 extra-large egg
1½ teaspoons vanilla extract
Soak raisins in hot water for 30 minutes, then drain.
Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla.
Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup. Cover baking sheet with plastic wrap and refrigerate 4 days (optional).
To bake cookies: Preheat oven to 350 degrees. Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.