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Oatmeal-Raisin Cookies... - Jamieson Cobleigh

About Oatmeal-Raisin Cookies...

Previous Entry Oatmeal-Raisin Cookies... Jan. 24th, 2005 @ 02:00 pm Next Entry
When I was planning my holiday baking, reveilles neglected to inform me that her favorite kind of cookie is Oatmeal Raisin. Thus, I did not make Oatmeal-Raisin cookies before Christmas. With the blizzard this weekend, which only dumped 1.5 feet of snow on Amherst, I decided to make Oatmeal-Raisin cookies for her.

Big Chewy Oatmeal-Raisin Cookies
  • 2 sticks unsalted butter, softened but still firm
  • 1 cup (8 ounces) light brown sugar
  • 1 cup (7 ounces) granulated sugar
  • 2 eggs
  • 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fresh ground nutmeg
  • 3 cups (9 ounces) rolled oats
  • 1 1/2 cups (9 ounces) raisins
  1. Adjust oven racks to low and middle positions; heat oven to 350F. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
  2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and raisins.
  3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom. Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

If you want, you can substitute 1 1/2 cups (9 ounces) semisweet chocolate chips for the raisins or omit the raisins altogether.

They came out really well: very chewy, but a little too sweet. I'm going to cut the granulated sugar down to 3/4 cup (5 1/4 ounces) the next time I make the recipe.
Current Mood: satisfiedsatisfied
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[User Picture Icon]
Date:January 25th, 2005 09:25 am (UTC)
We used some honey instead of the sugar.
It was soooo good.
And because of oven problems we got lovely lovely lovely flattish, lacey, almost crispy cookies that were awesome

courtesy my Betty Crocker cookie book :-)

so...how's the blizzard treating you?
[User Picture Icon]
Date:January 25th, 2005 09:45 am (UTC)
We received 1.5 feet of snow which reveilles and I shoveled out Sunday afternoon. It wasn't too bad because it was a very light snow and it didn't get warm enough that some of it could melt and make the remaining snow heavy. Unfortunately, we are supposed to get another 2-4 inches tomorrow and I'm not sure where we are going to put the snow when we shovel it. :)
[User Picture Icon]
Date:January 25th, 2005 10:23 am (UTC)
Make superhuge snowgiants?

i don't think i miss being snowed in...:-)
[User Picture Icon]
Date:February 21st, 2006 01:15 pm (UTC)
I made this recipe again using 3/4 cup of sugar and they turned out really well. I don't plan on making them with 1 cup of sugar again.
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