Gravey and Rice

Tuesday, December 12, 2006

Oatmeal Raisin Cookies

Ok, this week I'm getting a start on my holiday baking with Oatmeal Raisin Cookies, which I was really craving. The recipe was quite a bit different from what I'm used to- which isnt to surprising since the book is full of altered recipes. Usually I'm happy with that but in this case- I just wasnt willing to ditch the cinnamon from my oatmeal raisin cookies. A suggestion was to drop 1/2 cup of sugar for a not as sweet cookie, I didnt want to try this without actually making the cookies first- but now that I've tried them with the whole 2 cups of sugar I definetly recommend using only 1/2 or 3/4 cup granulated sugar.

Chewy Oatmeal Raisin Cookies
Baking Illustrated

1 1/2 c. unbleached all purpose flour
1/2 tsp. Baking powder
1/4 tsp. fresh nutmeg (I used 1/2 tsp. cinnamon)
16 tbsp. (2 sticks) unsalted butter, softened but still cool
1 c. packed brown sugar
1 c. granulated sugar
2 large eggs
3 c. rolled oats
1 1/2 c. raisins (op.)

1. Adjust oven racks to low and middle positions and preheat oven to 350, Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray.

2. Whisk the flour, baking powder,nutmeg (or cinn.), and salt together in med. bowl.

3. Either by hand or with electric mixer, beat the butter on medium speed until creamy. Add sugars and beat until fluffy, about 3 minutes. Beat in eggs, one at a time.

4. Stir the dry ingredients into the butter sugar mix with a wooden spoon, stir in oats and raisins.

5. Working with a generous 2 tbsp. of dough at a time, roll the dough into 2inch balls. Place the balls onto prepared baking sheets, spacing at least 2 inches apart.

6. Bake until edges turn golden brown, about 22-25 minutes, rotating the cookie sheets front to back and top to bottom about halfway through. Let cool on baking sheets 2 minutes, then transfer to wire rack and cool 30 minutes. (If you can wait that long!)

Enjoy. These were delicious, even if they were just a bit to sweet.



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