Networking Witches and the posts on Networking Witches may contain affiliate links or sponsored posts. We may or may not receive a small fee for posts and images on this website
Recently I was introduced to Flahavans Steel Oats Company. Flahavan’s has been milling oats at their family mill in Kilmacthomas, Co. Waterford for over 200 years. There has been an oats mill there since the late 1700’s. The power for the mill came from the nearby River Mahon which at one time also powered four other mills. In those days, the mill was used for the contract milling of oats for local farm growers and oat growers. This is where the farmer’s oats were then milled and the milled oatmeal was returned to him. He was charged for this service. At this time, the oatmeal was a heavier type than the Flahavan’s “flaked” oatmeal we know today.
I’m thrilled to gotten the opportunity to review their Steel Oats. They come in an old fashioned steel oats can. Right away I knew I wanted to bake some old fashioned raisin cookies so I could share these delicious oats with the whole family.
While this is a basic Oat Meal Cookie recipe I assure you the delicious oats are not. Flahavan’s benefits of oat based products are customer led, identifying the relevant lifestyle and health needs of their existing and potential consumers. They will respond with distinctive oat based branded products that enhance the Flahavan’s brand name and provide excellent value to consumers.
- 1 Stick of butter softened
- 3/4 Cup firmly packed brown sugar
- 1/2 Cup granulated sugar
- 2 Eggs
- 1 Teaspoon vanilla
- 1-1/2 Cup all-purpose flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon ground cinnamon
- 1/2 Teaspoon salt
- 3 Cup Flahavan's Steel Oats
- 1 Cup raisins
- Pre-Heat oven to 350°F.
- In large bowl, cream butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.