Sunday, December 13, 2009

oatmeal raisin cookies

I was filling up the oatmeal container earlier in the week, and discovered an old school cookie recipe on the side. Mulling it over in my head, I though it was worth a crack.

I included raisins here, but you could probably add chocolate chips or nuts as well, and they turned out quite tasty. The outside edges had a bit of crunch, while they were still a little bit chewy in the center. Almost the perfect combination. I did find that the cookies spread quite a bit when I baked them, so if I make these again I'll put the dough in the fridge for 15 minutes to cool the batter down.

Oatmeal Raisin Cookies

Ingredients
6 tbls white sugar
1/2 cup brown sugar
1/2 cup butter (room temp)
1 tsp vanilla extract
1 egg
3/4 cup AP flour
1/2 tsp baking soda
1 cup oats (quick, instant etc)
1/2 tsp salt
1 tbls water
1/2 - 3/4 cup raisins

The Plan
Preheat the oven to 325.
Stir together the flour, baking soda, oats, and salt.
Separate bowl - cream sugars and butter
Add egg and vanilla to creamed mixture and beat until smooth.
Stir in dry mixture, adding the water.
Mix in raisins.
Drop chunks of dough onto cookie sheets and bake 10-15 minute.

6 comments:

Sarah G said...

Love your blog. Found it thru Chowhound and saw that you also make lavash. Is the recipe on your blog? I have been making it as well, but always like to compare notes.

Teagan said...

Can't go wrong with tasty oatmeal!
I like mine REALLY chewy, so I tend to undercook 'em a bit.

Funny you should mention the spreading- I've baked a couple of batches of cookies in the last few weeks that have spread MUCH more than they normally do for me...Wonder if it has to do with the weather??

Chris said...

Hi Sarah, thanks for stopping by. I've been using Peter Reinhart's recipe for lavash. It's very good, and I love the choices of toppings. From plain to salt to cumin to poppy seeds! I love using it to dip with fresh salsa.

Teagan, I see you are up to the Christmas baking as well. Is the house all decorated yet? Normally cookies spread when the butter has been whipped/creamed to a slightly warmer temperature. Cooling the dough down a bit, even scooping out onto the cookie sheets and placing pans in the fridge, usually helps curb the spread.

Sarah G said...

Thanks, Chris. I'll look him up. As for the spreading cookie dough, yes, chill the dough. Be sure the pan is cool before putting more cookie dough on it.

Cheryl Arkison said...

I've finally found my fave oatmeal cookie recipe and of course it includes maple syrup. And yes, they must be chewy.

Chris said...

Yum Cheryl. As a boy I grew up out east, so I love all things maple syrup, even poured in fresh snow. Are you subbing out the sugar for it, or just adding the flavour. I'm really curious.

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