OATMEAL RAISIN COOKIES Ingredients: 1 cup unsalted butter, softened to room temperature 1 cup light or dark brown sugar 1/4 cup granulated sugar 2 large eggs* 1 Tablespoon vanilla extract 1 Tablespoon molasses 1 and 1/2 cups all-purpose flour 1 teaspoon baking soda 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 3 cups old-fashioned rolled oats 1 cup raisins* 1/2 cup chopped toasted walnuts (optional) Directions: Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if youre afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set on the baking sheet during this time. Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.
Posted on: Thu, 11 Dec 2014 15:34:57 +0000
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