A few weeks ago (okay, probably a month ago…but I was out of town for 2 weeks on business), I got contacted by the good people of Quirk Books. They asked me if I was interested in receiving a copy of The Cookiepedia, by Stacy Adimando, for review. Umm…of course, I was! Being a “cookie enthusiast,” I couldn’t pass up this opportunity to review a new cookie cookbook, now could I?
There are so many things that I love about this cookbook. First of all, every single recipe is a cookie = awesome! Secondly, it’s so cute and practical. The pages are spiral bound for ease in turning and propping open to your recipe. Plus, the font is fun, the recipes are clear and they even leave a little space for you to make your own notes on the recipes.
Third, there are pictures of every cookie. I don’t know about you, but I enjoy it when cookbooks have pictures. It helps when you know what your making is going to turn out looking that good!
And lastly, I love this quote within the first few pages! Ain’t it the truth?
While perusing this cookbook, I came across many cookies that I immediately wanted to make such as the Thin Mints, the Animal Cookies, the Everything-But-The-Kitchen-Sink-Cookies, the Madaleines, the Lemon Chewies…well alright, I kinda wanted to make them all. However, I could only pick one, so I picked the Oatmeal Raisin Cookies! I loved these oatmeal cookies cause they were easy to make; plus, they were hearty and deliciously cinnamon-y.
So, if you’re a baker and cookie lover like me, I’d definitely recommend checking out The Cookiepedia. I foresee many more cookie posts in the future on my blog.
Oatmeal Raisin Cookies, from The Cookiepedia
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup light brown sugar
- 1 egg
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups old-fashioned rolled oats or quick cooking oats
- 2/3 cup raisins
- Cream together the butter and sugar on medium speed for a few minutes until the mixture is light and fluffy. Add the egg and vanilla and mix a bit more.
- Sift the flour, baking soda, salt and cinnamon in a bowl. Pour in the flour mixture an run the mixer motor on low, just to work it in. Stir in the oats and raisins with a spoon.
- Scoop out tablespoon-sized balls of dough onto parchment-paper-lined cookie sheets about 2 inches apart.
- Bake from 12 to 14 minutes, rotating cookie sheets halfway through baking. Let cool and enjoy.