Oatmeal Raisin Cookies.

Recipe from Flour Bakery & Cafe
Yield: 24 cookies (I turned out 18 large cookies)

NotesBe careful not to overbake these cookies.  The suggested cooking time is 20-22 minutes, with a resulting soft, addictive cookie.  I baked mine for 20 minutes and the results were super crunchy.  I amped up the fresh nutmeg and cinnamon because I love these spices.  These are tasty cookies.

For an alternate oatmeal cookie recipe, try these Oatmeal Cookies with Cranberries and White Chocolate Chips (recipe can be adjusted for oatmeal raisin).  I prefer the flavor and texture of these cookies – slightly crispy on the outside, chewy on the inside – and, the nice thing about this recipe is there is no refrigeration time required.

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 3/4 cups unbleached all-purpose flour
1 3/4 cups old-fashioned oats
1 tsp. baking soda
1 tsp. kosher salt
1/4 tsp+ freshly grated nutmeg
1/4 tsp.+ cinnamon
1 1/2 cups raisins

Using a stand mixer fitted with the paddle attachment (or a handheld mixer or a wooden spoon), cream together the butter, granulated sugar and brown sugar on medium speed for about 5 minutes or until the mixture is light an fluffy (this will take 10 minutes with a handheld mixer or a spoon).  Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle.   Beat in the eggs on medium speed for 2-3 minutes.  Scrape the bowl and the paddle again to make sure the eggs are thoroughly incorporated.

Sift together the flour, oats, baking soda, salt, nutmeg and cinnamon.  Mix into the butter-sugar mixture and then stir in the raisins until the dough is evenly mixed.

For the best results, scrape the dough into an airtight container and let it rest in the refrigerator overnight (or for at least 3-4 hours) before baking.  When ready to bake, position a rack in the center of the oven and heat the oven to 350°F.

Drop the dough in 1/4 cup balls onto a baking sheet, spacing about 2 inches apart.  Flatten the balls slightly with the palm of your hand.

Bake for 20-22 minutes or until the cookies are golden brown on the edges and slightly soft in the center.

*Check here for dog room renovation pictures.  I decided to keep them all in one place because it will be a good way for me [and you, if interested] to track progress.

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