The Talk of Titusville will always be free to access.
Unlike other media outlets, we are not a publicly-traded company, just a couple people wanting to keep North Brevard residents informed about what’s going on in our growing area. If you love what we’re doing, please consider becoming a monthly Patreon Supporter HERE.
NATIONAL COOKIE DAY HISTORY
In 1976, Sesame Street included National Cookie Day on its calendar for the first time on November 26th. The Cookie Monster also proclaimed his own National Cookie Day in the 1980 book The Sesame Street Dictionary.
Then in 1987, Matt Nader of the Blue Chip Cookie Company out of San Francisco created Cookie Day, celebrating it on December 4th.
MY FAVORITE COOKIE
My absolute FAVORITE cookie is an oatmeal raisin cookie, fresh out of the oven, cooled down of course. Below is a recipe that’s be handed down from friends and family. We all agree, oatmeal raisin cookies are the BEST
Old Fashioned Oatmeal Raisin Cookies
yield: 40 COOKIES
prep time: 20 MINUTES
cook time: 10 MINUTES
total time: 30 MINUTES
- ½ cup (113 g) unsalted butter, softened
- ½ cup (113 g) vegetable shortening, softened
- 1 cup (210 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 ¾ cups (227 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups (267 g) quick-cooking oats
- 1 cup (149 g) raisins
Making the Cookies
- Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended.
- Add the sugars, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the corn syrup and vanilla.
- In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk.
- Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone spatula, gently stir in the oats and raisins.
- Roll the dough out into 1 tablespoon-sized balls. Place the dough balls 2 inches apart on the prepared pan.
- Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 2 minutes; transfer to a wire rack to cool completely.
Make Ahead Tip
- The cookies will keep for up to 3 days stored in an airtight container at room temperature.
- Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator.