Chewy Oatmeal-Raisin Cookies
Made these cookies on Sunday and several were eaten within 1/2 hour of coming out of the oven. With great texture and just the right amount of raisins Martha Stewart hit the nail on the head with this recipe from the September, 2008 issue of Everyday Food Magazine. Please take special note of the photo - I nearly bled to death setting up this shot - see Life or Death for more information.
Chewy Oatmeal-Raising Cookies
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Makes 24 cookies - perfect with a glass of milk.
Chewy Oatmeal-Raising Cookies
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Makes 24 cookies - perfect with a glass of milk.
Comments
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Page 1 of 1 pages
bloody good?
Posted by bookwoman in in the NN somewhere on Wed Apr 01, 2009 at 08:34 AM
Yes! I have all the ingredients for this cookie recipe:) Thank you for the recipe!
Posted by Apple in La Jolla on Sun Apr 12, 2009 at 08:50 PM
Oatmeal cookies are so very good and they are very good for you. You can make them by using just a few ingredients. There are many different variations of oatmeal cookies. People all over the world enjoy making them as well as eating them. Cookies are some of those little things in life that mean so much. You can cheer up just about anyone by handing him or her, a homemade cookie, especially if you make the cookies yourself.
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Page 1 of 1 pages