Saturday, September 21, 2013

Recipe: White House Oatmeal Cookies

Executive Pastry Chef Bill Yosses' tasty take on an American favorite...
Washington, DC -  Executive Pastry Chef Bill Yosses' White House Oatmeal Cookies, made with dried cherries or raisins, are the Presidential version of a beloved American favorite.  (Above, Yosses on the South Lawn with Assistant Pastry Chef Susie Morrison) 

Yosses' easy cookie recipe is delicious when made with dried sour cherries--but it's just as good with raisins.  The cookies are light, oaty, and soft--and can even be made with HALF the butter called for.  Obama Foodorama tested a batch this way, and it worked fine.

The recipe calls for a mixer with a paddle attachment--but the dough can easily be mixed by hand.  Dough can be shaped into small or large cookies; the recipe works both ways.

White House Oatmeal Cookies

1 cup
(8 oz) unsalted butter, at room temperature
1 cup
dark brown sugar
1 cup
white sugar
1⁄2 cup
dried cherries or raisins
2 cups
all purpose flour
1⁄2 teaspoon
1⁄2 teaspoon
ground cinnamon
1⁄2 teaspoon
baking powder
1 teaspoon
baking soda
1 tablespoon
vanilla extract
2 tablespoons
whole milk
large eggs, at room temperature
2 1⁄2 cups
old fashioned oats
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*1 Cup (8 oz) Unsalted Butter

*1 Cup Dark Brown Sugar

*1 Cup White Sugar

*2 Cups All-Purpose Flour

*2 1/2 Cups Old Fashioned Oats 

*1/2 Cup Dried Cherries or Raisins

*1/2 Tsp Salt

*1/2 Tsp Ground Cinnamon

*1/2  Tsp Baking Powder

*1 Tsp Baking Powder 

*1 Tblsp Vanilla Extract 

*2 Tblsp Whole Milk 

*2 Large Eggs, at room temperature 

1.  Preheat the oven to 330 degrees.

2.  But the butter and sugars in a mixer fitted with the paddle attachment.  Mix until light and fluffy, then add the cherries or raisins.

3.  Put the dry ingredients in a bowl and sift together.  Add the dry ingredients to the butter/sugar mixture and mix on slow speed until ingredients just come together.

4.  Add the eggs, vanilla extract, and milk and mix until combined.

5.  Using a small ice cream scoop or a round spoon, make dough balls.

6.  Place evenly on an ungreased cookie sheet and bake for fourteen minutes.

*After removing from oven, let cookies cool for five-ten minutes, then remove cookies to cooling racks.  (Above, dough balls before baking)

*Number of cookies depends on size of dough balls; the recipe made two dozen medium-sized cookies when tested.


Yosses created this recipe for ChopChop magazine's The Big Picnic, a nationwide celebration of healthy family cooking that took place on Sunday, Sept. 22, 2013. 

*Photos by Eddie Gehman Kohan/Obama Foodorama