Yes yes! I know I am such a slacker. I haven’t updated my blog for what seems like forever. But here I am again trying to pick up where we left off.
I have been meaning to do a post but sometime now but things got a little crazy for me. (In a good way, that is) I was lucky enough to have my family visit me from Malaysia for the last six weeks. Their visit has kept me very busy and extremely happy. Let’s just say that it was a very memorable holiday that we shared together. I spend every day going out to the city and barely have any time to get things done, let alone attempt to do a blog post.
I am now going through the after effects of their vacation. I miss them so much. I hope that they will be back soon for another visit. But right now, I have a lot of catching up to do. I can’t believe how the weeks and months just flew by, just like that. And then, what do you know, months have passed since my last post. Honestly, this is not what I had planned.
I planned on baking these amazing oatmeal cookies. I plan on eating this every morning for breakfast with my coffee. I also plan on dunking this with a cold glass of skim milk. I imagine they would be irresistible, a little crunchy on the edges and slightly chewy in the middle and loaded with just the right amount of raisins.
These babies are my latest obsession. Inspired by the Trader Joe’s cookie dunkers selection. I can’t seem to keep my hands of these. Instead of using cranberries, I went with the traditional raisin version. It is after all, my all-time favorite. If you like, you can drizzle them with melted white chocolate after they are baked and cooled. It’s delicious either way.
Oatmeal Raisin Dunkers
3/4 cup unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
2 tbs heavy cream
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 tablespoon ground cinnamon
3 cups rolled oats
1/3 cup toasted wheat germ
Preheat oven to 350 degrees F. Grease cookie sheets or use silicon baking sheet.
In a mixing bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Then mix in the egg, heavy cream and vanilla extract. Mix together the dry ingredient in a large bowl. Combine the flour, salt, baking soda, cinnamon, rolled oats and toasted wheat germ.
Stir that into the creamed mixture. Scoop out a spoonful of mixture and roll it out into small logs and place onto the prepared cookie sheet. Bake them for 10 to 12 minutes in the preheated oven.
Note: If the tops of these cookies look a little under bake do not sweat it will continue to bake on the cookie sheet while cooling.