Walt Disney's Oatmeal Cookies

image.jpg

 

This recipe is special to me because it is the first thing I ever baked, and they're my dad's all time favorite. It's also apparently Walt Disney's recipe, so if you're a nerd like me that makes them even better. But regardless of all of those things, this is a solid and delicious cookie recipe that you'll want to keep.

image.jpg

Makes about 3 dozen cookies

2 cups AP Flour

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

3/4 tsp cinnamon

1 1/3 cup butter, room temperature  

1 1/4 cup granulated sugar  

3/4 cup brown sugar

2 eggs

2 T water

1/2 tsp vanilla or 1 vanilla bean, scraped

2 1/2 cups oats

1 1/4 cup raisins

Tip: for juicier and moister raisins, pour boiling hot water over them and let them soak in it for a few minutes. Drain completely and cool.

Combine flour, salt, baking soda, baking powder, and cinnamon in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the room temperature butter until smooth and then add in both sugars. Cream on medium to high speed for 4-5 minutes, until the butter has turned fluffy and pale. Add in eggs one at a time. Add in the water and the vanilla extract or scraped beans. Scrape the sides and bottom of the bowl to make sure everything is getting mixed in. Slowly, in thirds, start adding the flour mixture. Once it is mixed in, add the oats and raisins and mix slowly just until combined. Scrape into a medium bowl and refrigerate for at least 4 hours or overnight (or freeze for up to 3 months). When ready, preheat the oven to 350 degrees and prepare a baking sheet by lining it with parchment. Using an ice cream scoop or a spoon, scoop out dough balls that are approximately 1 1/2 inches in diameter. Place them on the baking sheet a few inches apart. Bake for 12-14 minutes until golden brown, rotating the pan halfway through (I like to pull my cookies out when they are just barely looking done, because the residual heat means they continue baking slightly after they are out of the oven). Chill completely.

image.jpg

Simplest Vanilla Buttercream

There are a few different kinds of buttercreams you can choose to make, ranging from easy to insanely complex. If you are short on time, ingredients, or patience, this recipe is the way to go. The beauty of this buttercream recipe is that you really don't have to follow it at all. This is as basic and unsophisticated as buttercream gets, meaning you can go crazy as far as ratios and flavorings according to your personal taste. However, the downside is that it is a pretty fragile buttercream, meaning that if it's too warm, it'll turn into a goopy buttery mess, and if it's too chilled, it'll be a cold block of butter. Time it so that you make it when you need it or, if making in advance, refrigerate and let it come to room temperature about an hour before serving. 

 

This will make about 1 1/2 cups of buttercream, about enough for one layer of a 9 inch cake.

1-2 cups of powdered sugar 

12 oz of room temperature unsalted butter

1 Vanilla bean, scraped

2-3 T of heavy cream (or whole milk)

Pinch of kosher or sea salt

Using the paddle attachment of your stand mixer, cream together the butter and 1 cup of powdered sugar. You can choose to sift the sugar beforehand but I've found that if you cream it long and fast enough, it's not really necessary. Taste, and if you decide it needs more sweetness, gradually add more sugar and cream together. Pour in a tablespoon or two of your heavy cream to loosen and lighten it a bit. Once again, how much liquid you add is entirely dependent on personal taste. Finally, add in the vanilla bean and salt and cream until cohesive. It's best to use this buttercream immediately, but if you're making it in advance, refrigerate until needed and then re-cream to refresh.