Oatmeal Raisin Cookies

I am that one in a million person that prefers oatmeal raisin cookies to chocolate chip cookies. The warm spice, the beautiful chewy texture mixed with the crunch of nuts, burst of sweetness from the raisins and extra chew from the oats all interspersed within a buttery batter? Sign me up.

I like soft, chewy cookies and my oatmeal raisin cookies are no exception. I like them thick and chewy; I have found that being patient (my Achilles heel!) and chilling the dough for an hour before baking vastly improves the thickness, chew and softness of these cookies. It also allows the flavors of the batter to meld, and helps soften the oats before baking.

Give these guys a try; I promise the extra hour of waiting is worth it! Enjoy!

Ingredients:

2 sticks softened butter

1 1/3 cup packed dark brown sugar

1 tablespoon molasses

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups all purpose flour

1 teaspoon baking soda

2 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon salt

3 cups rolled oats ( NOT instant)

1 1/2 cups raisins

1 cup chopped walnuts

Method:

Preheat the oven to 350 degrees F. Prepare baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda, salt, nutmeg and cinnamon. Set aside.

In a large bowl, cream the butter, vanilla and sugar together until light and fluffy. Mix the eggs in one at a time until well-combined. Beat in the molasses. Add in the flour mixture gradually, then fold in the raisins, oats and walnuts.

For thick cookies, chill the dough for a hour before scooping. Drop heaped tablespoons onto the prepared baking sheets and bake in the oven for 10 to 12 minutes, taking them out when the cookies are golden brown at the edges but still a little under-done in the center. Let them sit on the baking sheets for 5 minutes until removing to a wire rack to cool completely.

Comments

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Deluxe BLT- with avocado, Emmental cheese, and asiago bread

I don't normally feature sandwiches on this blog, but I simply cannot ignore this one. It's too good! The method is dead simple, but perhaps I can include a tip or two you may not have thought of to elevate your BLT to the next level! Ingredients: Bacon, best quality but thinly sliced Tomatoes (ideally fresh from your garden) Romaine lettuce Mayo Emmental cheese Asiago bread salt, pepper, butter Method: In a large sheet pan with a wire rack, lay your bacon out. In a preheated 400 degree F oven, bake for 15 minutes or until the bacon is crispy. Slice your tomatoes and salt and pepper them. The salt is non-negotiable despite the saltiness from the bacon- the salt brings the flavor out of the tomato. Do not skip! Slice avocados. Rip lettuce to desired sizes for bread. Freshly slice bread and butter one side. In a large pan over medium high head, toast the buttered side of each bread slice. Lay a slice of Emmental cheese on one of the bread slices, and allow to melt. Time to con...

Watership Down Kitchen

Search This Blog