I think “back to school” goes with oatmeal cookies like a cold glass of milk.
This cookie is easier to make and healthier to eat than many homemade treats. I use the recipe right off the back of the Quaker Oats box (I like the uncooked or “old fashioned” variety) with a few “improvements” of my own.
I substitute light whole wheat for the white flour, light brown for the white sugar, and I increase the amount of dark brown sugar by 1/3 cup. I always add an extra teaspoon of homemade vanilla (see this post for homemade vanilla). I use golden raisins (habitually increasing the amount by a handful or so), and I always steep them in boiling water with a dash of vanilla for about an hour before draining and patting them dry. This makes them so plump and flavorful.
I multiply the recipe so I can use the entire box of oatmeal. Not only because this cookie freezes so well (raw dough or baked cookies), but because I make my oatmeal cookies double the average size. And I need that box! The empty oatmeal box is so easy to cover with wrapping, parchment or craft papers, or fabrics like oilcloth, canvas or chintz using spray dry-mount adhesive. The plastic box top is airtight and easy to embellish as well. Once the cookies are gone, the box can be used for keeping school supplies together.
Materials, styles, and embellishments can make this simple (and free) box a great way to gift these cookies not only locally but long distance. To keep your cookies from crumbling in shipment, pack them tightly in the decorated oatmeal box and ship it in a small, sturdy mailing carton insulated with bubble wrap or popcorn.
I used this idea in my book for a fabulous “shippable “rum raisin cookie, and here is a photo of the rough prototype oatmeal box I made while testing packaging styles:
Baking is great therapy, so if the house is way too quiet once you’ve trundled your youngsters off to school or your young adults off to college, start baking and make everyone feel a little bit better. The empty nest will feel a little cozier.


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