Bed and Breakfast Recipes
Check back occasionally for some favorite bed and breakfast recipes from our innsitting experiences as we travel to various B&B's around the country.

As innkeepers, you can never have enough bed and breakfast inn recipes or afternoon dessert recipes.

Here is a quick and easycookie recipe that we have been using for years.   The smells will delight your guests.

Thick and Chewy Oatmeal Raisin Cookies

1 cup unsalted  butter
1 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon brandy or rum extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
3 cups steel cut or rolled oats
1 1/2 cups raisins
1 cup walnuts (optional)

Preheat oven to 350°F.  In a large bowl, cream together the butter, brown sugar, vanilla, brandy (or rum) extract and egg until smooth.

 In a separate bowl, combine thoroughly the flour, baking soda, salt, cinnamon, nutmeg, and allspice together.  

Stir this into the butter/sugar mixture.  Stir in the oats, raisins and walnuts, if using them.

If cooking that day:  Chill the dough in the refrigerator for an hour.  Using a small cookie scoop, place the cookies two inches apart on a parchment-lined baking sheet.  Bake cookies for 9-10 minutes

To freeze and bake later:  Chill the dough in the refrigerator for an hour.  Using a small cookie scoop, place cookies as on a parchment lined baking sheet as close as you want Freeze the entire tray.  When the cookie balls are frozen, place the  uncooked cookies in a plastic zip lock bag.

Take out as many frozen cookie balls as you need, whenever you want.  Place the frozen cookies two inches apart on a parchment-lined baking sheet. DO NOT THAW!  It may take a minute longer for the frozen cookies.  However, each oven is different, so I would do a test cookie first to see how long to bake.