January 25, 2010 in cookie
I’m generally not a raisin person, something about the texture just weirds me out, but I was watching Wizards of Waverly Place (not even gonna try to lie) this weekend and they were talking about oatmeal cookies. I was hit immediately with a craving.
I went to my baking bible and started getting the ingredients for the only oatmeal cookie recipe in the book only to realize that I’ve already made and blogged them. Hate when that happens. Luckily, almost every baking blog has at least one oatmeal cookie recipe so I had no problem finding one.
These were so spicy (not spicy spicy, just cinnamon spicy of course) and wonderful! A little chewier than I prefer but I can’t complain too much. I liked the addition of nuts which isn’t something you see too often in oatmeal cookies. They made it easier to tolerate the squishiness of the raisins.
- ½ cup (1 stick or 4 ounces) butter, softened
- ⅔ cup light brown sugar, packed
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1½ cups rolled oats
- ¾ cup raisins
- ½ cup walnuts, chopped (optional)
- Preheat oven to 350.
- In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
- At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if youâ€™re impatient, but I do find that they end up slighly less thick.
- The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
from Smitten Kitchen