They call me Mellow Yellow

Are you stuck in a same ol, same ol entertaining rut? Sask Mustard, one of our new sponsors for 2017 YXEats, (see YXEvents Mad For Mustard Dinner) published a family friendly cookbook featuring all things mustard. As it turns out, mustard is SO much more than the yellow stuff we squirt on our hotdogs.

The recipe for Oatmeal Raisin cookies really jumped off the page. Eager taste testers all agree they are the perfect combination of chewy and crunchie with a hint of zing. Makes a big batch but they don’t last long.

Following the recipe are 3 ways to add flair to serving or giving this mellow yellow version of an old favourite to very grateful recipients.


Oatmeal Raisin Cookies

(taken from SK Mustard cookbook, Mustard Makeovers and More)

Flour mixture

  • 2 cups / 500 ml all purpose flour
  • 1 tsp / 5 ml baking soda
  • 1 tsp / 5 ml baking powder
  • 1 tsp / 5 ml kosher salt
  • 2 tbsp / 25 ml yellow mustard seed

Cream mixture

  • 1 cup / 250 ml unsalted butter, softened
  • 1 cup / 250 ml granulated sugar
  • 1 cup / 250 ml packed brown sugar
  • 2 large eggs
  • 2 tsp / 10 ml vanilla
  • 3 tbsp / 45 ml honey mustard

Oatmeal mixture

  • 3 cups / 750 ml oats (not instant)
  • 1 1/2 cups / 375 ml raisins
  • 1 cup / 250 ml unsweetened shredded coconut

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Whisk together flour, baking soda, baking powder, salt and mustard seed. Set aside.
  3. Combine butter, sugars, eggs, vanilla and honey mustard with hand mixer on low. Increase speed to high and beat until fluffy and colour lightens.
  4. Stir flour mixture into creamed mixture until no flour is visible. (Over-mixing results in a tough cookie.)
  5. Add oatmeal mixture. Stir to incorporate.
  6. Drop tablespoons (15 ml) of batter 2 inches (5 cm) apart onto baking sheet, sprayed with non-stick cooking spray.
  7. Bake 11-13 minutes on center rack until golden and cookie is still moist beneath cracks on top.
  8. Remove from oven. Let cookies sit on baking sheet for 2 minutes before transferring to wire rack to cool.
  9. Store in airtight container for up to 3 days or freeze up to 3 months.

Prep Time:
30 minutes

Serves:
24 (1 cookie/serving)

Per serving (58.99 g): 248.37 Calories, 4.05 g protein, 33. 61 g carbohydrates, 2.24 g fibre, 17.03 g sugar, 11.86 g fat, 7.32 g saturated fat, 0.33 g trans fat, 37.07 mg cholesterol, 185.07 mg sodium


3 simple ways to knock your cookie out of the ballpark:

1. At your next dinner party - line a tray with single cookies served over a shot glass of ice cold milk.

2. Giftables - wrap individual cookies in parchment, add the recipe/cookbook and hand out as guests leave.

3. For the gift that keeps on giving – cello wrap a large mixing bowl filled with measuring cups, measuring spoons, honey mustard, mustard seed and a SK Mustard Cookbook.

The Black Door Events