Oatmeal Raisin Cookies Recipe
Filed under All Seasons, Bakery, Cookie
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So, my favorite cookies in the whole wide world are these oatmeal raisin cookies. Could be because my grandmother used to bake them with me when I was little. I got to lick the bowl (they don't let kids do that any more because of the raw eggs, a shame), a privilege we kids fought over. Whoever helped with the cooking got first dibs, so guess who was the first to volunteer to help?
Oatmeal Raisin Cookies Recipe
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Makes about 18 large chewy oatmeal raisin cookies.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
1 1/2 cups raisins
1/2 cup chopped walnuts (optional)
Method
1 Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
2 Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.
3 Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.
4 Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
5 Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.
If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
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Of course olive oil makes wonderful cookies! And wonderful pastry, too. Yes, yes, yes!
JILLY