How to Make Perfect Oatmeal Raisin Cookies | Skill of the Month Club

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These cookies win at everything! Find the recipe below. Thanks for letting us crash your kitchen again, Lajuana Bassett. (a vegan and lower-sugar substitution is below the original recipe)

Lajuana’s Blue Ribbon Oatmeal Raisin Cookies:

1 c. butter
1 c. brown sugar
1/2 c. white sugar
2 large eggs
1 tsp vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups rolled oats
1 c. raisins

Preheat oven to 375 degrees

1. chop raisins until small, set aside
2. mix butter, sugar, vanilla together
3. add eggs one at a time, mix until well blended
4. sift together flour, soda, salt and cinnamon together
5. Add flour mixture to butter/sugar mixture. Mix well (but not too well.)
6. Add raisins and oats.
7. Spoon onto ungreased cookie sheets. Bake 8-10 minutes at 375 degrees.

Glaze: 2 cups powdered sugar, 1 tsp vanilla, 2 tsp cinnamon, a few drops of water


The sifter that Lajuana uses:

Here’s a vegan and lower-sugar adaptation from Sheila Morse:

“I used ground flax (1 Tlb.of ground flax seed+3 Tlb. water) allow to stand 5 minutes to congeal. This is to replacement for 1 egg. I only made half the recipe so this is the amount I used. Also, I always reduce the sugar and this recipe I reduced it by 2/3. For half the recipe I used 1/4 cup of sucanat and 1/4 cup of raw sugar. For the butter I used Earth Balance.”

Thanks, Sheila!

You can hop over to the Skill of the Month Club FB group to share your thoughts or brag your homework.


About the skill of the month club:

Part community, part skill-share, we’re just a group of people hanging out together and trying to encourage awesomeness in every category having to do with simple living, intentional living and homestead life. Esther will do the lessons in the first month, but as we go on to different skills we’ll be hearing from all sorts of experts!

Esther Emery is “the Homestead Wife” and a daughter of Carla Emery, author of The Encyclopedia of Country Living.


Esther’s book: What Falls From the Sky: How I Disconnected From the Internet and Reconnected With the God Who Made the Clouds — and everywhere books are sold.

Esther’s mom’s book: The Encyclopedia of Country Living


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8 thoughts on “How to Make Perfect Oatmeal Raisin Cookies | Skill of the Month Club

  1. I love all the hints! That’s what will make them yummy! Never ever did I think about glazing them but I certainly will when I make these! Thanks for sharing!

  2. I just love the ending of this video as it perfectly expresses the joy of baking and enjoying goodies made to share with those we love!
    I am excited because I have raisins and oatmeal along with the rest of the ingredients! Woooohooooo! I will probably add my cayenne pepper to the recipe, a little hint of spicy bite that I enjoy in my foods!

  3. Hi Family, these cookies look delicious!! I am making these tomorrow, for our lazy Sunday!! please tell Luwana that Angela from Los Angeles California said thank you soooo much for inviting us into her lovely kitchen and sharing all her recipes and baking tips!! I completely agree with hand written recipes. I have been a pastry chef and cake designer for 16 years and I have a big box of all hand written recipe cards (mainly sweets of course) to hand down to my 4 sons one day. Thanks again for sharing!! xoxo

  4. As always, great video!! Question: Why do recipes call for white and brown sugar? What’s the difference between the two/impact on the taste?

    1. Oh my goodness, this is a whole another video. 🙂 Okay, so brown sugar
      used to be a previous stage in getting sugar out of sugarcane.

      Sugarcane =>> brown sugar ==> sugar + molasses.

      The sugarcane would be subjected to heat and water and pressure, and it would become crystals in a brown syrup. That syrup part is what we call molasses. The crystal part is sugar. Brown sugar is the molasses and the crystals together. White sugar is what you get when you get the molasses out.

      But now, for at least a decade or so, the extraction of sugar from sugarcane no longer goes through that stage and so we just make brown sugar by adding molasses to table sugar. Crazy huh?

      So…if you ever need brown sugar, just add molasses to table sugar.

      As far as why recipes call for both, it’s partly flavor, but it’s also the chemistry of the sugars. Brown sugar has a higher water content because the syrup holds water. That’s why it makes a clump if it dries out. It also absorbs water. So if you make a cookie with all brown sugar it will be more condensed (and sometimes chewier) because the batter will be thicker. If you make a cookie with all white sugar it will flatten out more because the batter will be thinner, more like pancake batter, less like dough.

      Technically you can swap them out though, usually, and you’ll still have a cookie. 🙂

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