Marshal Mo Hare, SASS #45984 Posted June 24, 2021 Share Posted June 24, 2021 Oatmeal with raisins & craisins. can’t stand long enough to make cookies so I took the skillet copout. The big trick is figuring how much skillet is needed. if I do this again I should save some of the raisins for pressing down on the top of the cookie. Link to comment Share on other sites More sharing options...
Warden Callaway Posted June 24, 2021 Share Posted June 24, 2021 Probably giving away a secret recipe Sawmill Mary developed. She makes cookies often in many types and styles. Son Chris one time mentioned why couldn't cookies have chocolate chips and raisins. Got Sawmill Mary to thinking. Next batch she use chocolate covered raisins. They were a hit. Link to comment Share on other sites More sharing options...
Calamity Kris Posted June 24, 2021 Share Posted June 24, 2021 Looks outstanding, Marshal. Link to comment Share on other sites More sharing options...
irish ike, SASS #43615 Posted June 24, 2021 Share Posted June 24, 2021 This is pure genius. Less clean up and hassle. And you can tell the wife you only had 1 cookie! Link to comment Share on other sites More sharing options...
Dutch Wheeler Posted June 24, 2021 Share Posted June 24, 2021 I must confess, I cheat... I take one of these... spread it out in a Lodge cast iron skillet (10" for the small tube, or 12" for the large tube) and bake. Easy peasy! Link to comment Share on other sites More sharing options...
Finagler 6853 Life Posted June 24, 2021 Share Posted June 24, 2021 I like raisins and craisins. I just don't want them in my cookies. I have an ongoing debate with my SIL, who is an excellent baker (as well as my wife) that cookies are not soft. Cookies have a crunch to them. If they are soft, they are a bar. If a cookie is close to being a tooth breaker, all the better. SIL gives me cookies, I leave them out for about a week to firm up before I eat them. I am a cretin. Link to comment Share on other sites More sharing options...
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