Thursday, September 29, 2011
Paradise Bakery's Oatmeal Raisin Cookies ~ My Copycat Recipe
I've been a long time fan of Paradise Bakery's Oatmeal Raisin Cookies. At least once a year, I get a wild hair to try and make cookies that taste like the ones at Paradise Bakery, and at least once a year I make a decent oatmeal cookie that doesn't quite meet the bar. After bringing the famous oatmeal cookies to a neighborhood get together, I decided to get serious about trying to duplicate the recipe once and for all. It took rolling up my sleeves to suffer through several taste tests and literally dissecting one of the original cookies (yes, this is how I discovered the cereal and coconut) to finally come up with a recipe I'm proud to call, "my copycat."
Crispy around the edges, soft & chewy in the middle, these oatmeal cookies have a brown-sugar-buttery-goodness that could very well be the ultimate comfort food.
Trust me, you can't eat just one.
Now wouldn't you just love a tall glass of cold milk to go with this plate?
The Lemonista's Copycat Recipe for
Paradise Bakery's Oatmeal Raisin Cookies
1 cup butter, softened
1 cup sugar
1 cup dark brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup corn flakes
1 cup sweetened shredded coconut
1 1/2 cup raisins
In a mixing bowl, cream butter and sugars. Add egg and vanilla; mix well.
Combine flour, baking soda and salt; add to creamed mixture and mix well.
Stir in oats, then add corn flakes, coconut, and raisins. Shape into 1.5 inch balls and place 2 inches apart on parchment paper lined cookie sheets. Flatten each cookie dough ball with the bottom of a glass dipped lightly in flour.
Bake at 375 degrees for approximately 8-10 minutes or until lightly browned. Cool on the cookie sheet.