Our Favorite Recipes
There is so much we want to share with all of you and we can't fit it all into one day. So we've made this page to give you the inside access to all things Sara and Eric! Even if you can't join us for the big day, we still consider you family and hope you enjoy.
Here are some of our favorite recipes. We hope you enjoy them as much as we do.
Oatmeal Raisin Cookies
Several months into dating, I asked Eric what his favorite cookie was (keep in mind, I'm well known for this amazing Chocolate Chip and Sea Salt cookie). When he said he really liked oatmeal raisin, I'm not going to lie, I stopped to ponder if it was ok to break up with someone for favoring a cookie that was, well, so healthy (and I like oatmeal cookies-I just like them with chocolate and nuts). I decided instead that it was time to develop a recipe for an oatmeal raisin cookie even I could get behind.
(adapted from Smitten Kitchen)
1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
Zest of one lemon or orange (if you want to be a rockstar, you could use candied orange peel)
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) - or maybe a little more- raisins and other dried berries (I like golden raisins, currants, and cranberries; Trader Joe's has a good berry mix)
1/2 cup walnuts (65 grams), chopped (optional)
(As my friend Liz can attest to, I'm not a huge fan of measuring things. So I probably put way more fruit, and sometimes oatmeal, in these cookies than the actual recipe calls for. I also like to mix it up with some whole wheat flour)
In a large bowl, cream together the butter, brown sugar, egg, vanilla, and citrus zest until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together (I'll be honest, I rarely mix these separately, but instead mix them right into the butter/sugar mixture). Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
Option 1: chill the dough in the fridge before baking, or bake right away-your call. Heat oven to 350°F before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.
If you want to be fancy, line the baking sheet with parchment paper. Allow some space between each cookie for spreading. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.