Today for #SundaySupper we’re honoring the fathers in our lives. Whether they earned the title by blood or by loyalty or by years of distilled wisdom we’re honoring the ones who have guided us, helped us, and shaped us into the people we are today.
My dad has never been one for the lime light. You’re much more likely to find him in the back fixing an electrical shortage than on a stage. Dad’s the one in the backyard, manning the grill, making sure your steaks turn out just right. He’s the one tucked under the hood of a car hooking up jumper cables because his darling daughter can’t remember to turn her lights off. He’s the one hanging lights, building closets, doing the dirty work no one else seems to want to do. And he’s doing it all quietly, without fanfare, without attention, and all too often, without thanks.
My dad isn’t the extravagant type. He doesn’t express his love in giant bouquets or strings of diamonds. Instead, he lives it, every day, with thoughtful, generous gifts of time and service.
I credit my dad with teaching me that kind of love. The kind of love that doesn’t have to be loud or showy, but instead proves itself with quiet, faithful devotion over the long haul. It’s the kind of dependable, constant love you know you can count on when you’re stranded on the road at one in the morning. It’s the kind of love that will show up to watch you play Laurie in Oklahoma three nights in a row, even though you know he doesn’t really like musicals. it’s the kind of love that sits patiently beside you, not acting a bit terrified, as you make your first shaky, jumpy drive around the block.
For so many reasons, these oatmeal raisin cookies remind me of my dad. I don’t know if they’re his favorite dessert–he does love a good crazy cake or Crisco cookie–but I do know they’re way up there at the top.
I’ve always thought it was fitting that dad would choose the humble oatmeal raisin cookie over it’s famous cousin, chocolate chip.
Like dad, the oatmeal raisin cookie doesn’t get a lot of attention. It’s not paraded on blogs, featured on the covers of cookbooks, or raved about in cafes. But the oatmeal raisin cookie is the kind of cookie you can depend on. It’s comforting and homey. It’s sturdier than a chocolate chip cookie and feels like it would hold up better under pressure. It’s the cookie of lunch bags and after school snacks. The cookie you find nestled in a jar on the counter, there for you if you need a quick breakfast or a late night nibble. It’s just like dad– faithful, comforting, humble, good.
I feel a little bit embarrassed that it’s taken me this long to share my favorite oatmeal raisin cookie with you all. There are so many different recipes for oatmeal raisin cookies–some cakey with just a little oats, others packed with ginger or nutmeg, others crisp and buttery thin little wafers. Truthfully, I like these cookies every which way, but this seems to be the recipe I return to most often for a classic, chewy oatmeal cookie. This one is made with old fashioned rolled oats so it retains that addictive crisp-chewy, hearty texture. Lightly spiced with cinnamon, the smell of these cookies will draw people to the kitchen like moths to a porch light. I like to add pecans to them, but they’re good just as plain as can be, too.
Like most of my cookies, I have three recommendations for these: underbake, underbake, and omg you should really take these out before they’re totally done! If you want to retain that crisp outside and gooey center, take these out just when the perimeter is set then allow them to finish setting up on the baking pans.
Wait that excruciating five minutes for them to set up then scoop them straight from the hot pan and dunk them right in a big glass of ice cold milk. There’s not a more satisfying or comforting treat out there. I’m convinced.
Tell me, what lessons did your dad teach you? Are there any recipes that remind you of your dad? You can check out the other #SundaySupper members answers below the recipe.
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon Kosher salt
- 2 sticks unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 extra large eggs
- 2 teaspoons vanilla
- 3 cups old fashioned rolled oats
- 1½ cups raisins, plumped for 10 minutes in 2 cups of warm water then drained
- 1½ cups pecans (optional)
- Preheat the oven to 350 degrees. If you'd like to add pecans, spread them out on a baking sheet and bake for 5 minutes. Remove from oven, cool, then coarsely chop.
- In a small mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugar on medium high speed until light and fluffy, scraping the bowl down as needed.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- With the mixer on low speed, slowly add flour mixture to egg mixture. Beat until well combined.
- Add the oats, drained raisins, and pecans (if desired) and stir to combine.
- Drop about 2 inch rounds of dough onto sheet pans lined with parchment paper. Flatten slightly with the palm of your hand. These don't spread too much so you'll only need an inch and a half or so between cookies. Bake for 12-15 minutes or until golden and set on the outside and still a little gooey on the inside. Remove from oven and allow cookies to set up on the baking sheet for 5-10 minutes. Then remove to a cooling rack to cool completely.
Recipe adapted from Ezra Pound Cake and Barefoot Contessa Back to Basics: Fabulous Flavor from Simple IngredientsDad’s Favorite Main Dishes:
- Father’s Day Ribs by Jane’s Adventures in Dinner
- Chorizo Burgers by La Cocina de Leslie
- Whiskey Sliders by Cravings of a Lunatic
- Beer Can Chicken by Crazy Foodie Stunts
- Pesto Shrimp Roll Sandwich by Growing Up Gabel
- Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
- Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
- Chicken Wings for Dad by The Not So Cheesy Kitchen
- Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
- Spaghetti with Homemade Meatballs by Curious Cuisiniere
- Tamale Pie Ring by Treats & Trinkets
- Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
- Grandma Papina’s Lamb Stew by Webicurean
- Barbecue Beans and Ribs by Food Lust People Love
- Skillet Meat Lasagna by Peanut Butter and Peppers
- Panko Crusted Snapper by Supper for a Steal
- Gluten Free Grilled Pork Chops by No One Likes Crumbley Cookies
- Boiled Shrimp for Father’s Day by The Catholic Foodie
- Dad’s Famous Baby Back Ribs by Family Foodie
- Turkey Stuffed Peppers by Ruffles & Truffles
- Lightened Up Fish Biriyani With Fresh Dill ! by Sue’s Nutrition Buzz
- Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious
Dad’s Favorite Appetizers and Sides:
- Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
- Tuna Pasta Salad ~ Dad’s Recipe by Juanita’s Cocina
- Grilled Bok Choy by Shockingly Delicious
- Bacon-Cheddar Potato Salad by Home Cooking Memories
- Couscous Tabbouleh by Soni’s Food
Dad’s Favorite Desserts
- Zabaglione with Fresh Berries by My Other City By the Bay
- Richest-Ever Chocolate Pound Cake by Gourmet Drizzles
- Dad’s Cheesecake by Table for 7
- Cheese Cracker by The Urban Mrs
- Coconut Cream Pie by Cookin’ Mimi
- Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
- Homemade Nutter Butters by Pies and Plots
- Shoot for the Stars Chocolate Cupcakes by Ninja Baking
- Golden Coconut Bars by Magnolia Days
- Classic Oatmeal Raisin Cookies by NeighborFood
- Velvet Cookies by Cindy’s Recipes and Writings
- Pecan pie by Small Wallet Big Appetite
Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you. To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.
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