Makes ~4 dozen
Ingredients
1 cup unsalted butter
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
2 Tbsp freshly squeezed orange juice
1 Tbsp grated orange zest
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
pinch of nutmeg
1 1/2 cups raisins
1 1/2 cups good granola, preferably unsweetened
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 cup rolled oats
Directions
Ingredients
1 cup unsalted butter
1 cup packed dark brown sugar
1 cup granulated sugar
2 eggs
2 Tbsp freshly squeezed orange juice
1 Tbsp grated orange zest
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
pinch of nutmeg
1 1/2 cups raisins
1 1/2 cups good granola, preferably unsweetened
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 cup rolled oats
Directions
- Preheat the oven to 350 F.
- Cream together the butter, brown sugar, and granulated sugar with an electric mixer at medium speed until light and fluffy.
- Beat in the eggs, orange juice, orange zest, and vanilla until smooth, scraping down the sides of the bowl as needed.
- Sift together the flour, baking powder, baking soda, salt, and cinnamon into a medium bowl.
- Stir the dry ingredients into the batter just until evenly blended.
- Stir in the raisins, nuts, granola, white and semisweet chocolate chips, and oats.
- Scoop the dough into ping-pong sized balls and arrange them on an ungreased baking sheet about 2" apart.
- Bake until firm on top and just beginning to turn brown around the edges, 12 minutes.
- Let the cookies sit on a baking sheet for 3 to 5 minutes to firm up a bit.
- Transfer to a wire rack to cool slightly while baking the remaining cookies.
Thin and Chewy Oatmeal Cookies
8 tablespoons unsalted butter, room temp
1/2 cup brown sugar, light
1/2 cup granulated sugar
1 teaspoon vanilla
1 large egg
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 scant teaspoon salt (AH uses 1/4 tsp)
1/2 teaspoon cinnamon
1/8 teaspoon fresh nutmeg
1 1/2 cups Old Fashioned oats or quick cooking if necessary
3/4 cup raisins
8 tablespoons unsalted butter, room temp
1/2 cup brown sugar, light
1/2 cup granulated sugar
1 teaspoon vanilla
1 large egg
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 scant teaspoon salt (AH uses 1/4 tsp)
1/2 teaspoon cinnamon
1/8 teaspoon fresh nutmeg
1 1/2 cups Old Fashioned oats or quick cooking if necessary
3/4 cup raisins
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Cream butter and both sugars with an electric mixer; beat in vanilla and eggs.
- Stir together flour, baking soda, salt, cinnamon and nutmeg in a separate bowl.
- Add the flour mixture to the butter mixture and stir until blended. Stir in the oats, followed by the raisins.
- Using wet hands, shape the dough into 12 equal (1 inch) rounds. Bake for 10-12 minutes (mine took 14) or until cookies are brown around the edges.
- Let sit on cookie sheet for a few minutes, then transfer to wire racks to Cool
- Makes 2 dozen
Oatmeal Cookies
recipe and image from annie's eats
1 cup plus 1 tsp. (144 grams) all-purpose flour
1 tbsp. (7.7 grams) ground cinnamon
1½ tsp. (7.4 grams) baking soda
1¼ tsp. (3.6 grams) kosher salt
11 tbsp. (5.5 oz or 155 grams) unsalted butter, at room temperature
¾ cup (140 grams) light brown sugar
5½ tbsp. (69 grams) granulated sugar
2 large eggs
2 vanilla beans, split lengthwise
1 tbsp. vanilla extract
2 cups (155 grams) old-fashioned oats
1 cup (156 grams) mixed raisins*
1 tbsp. (7.7 grams) ground cinnamon
1½ tsp. (7.4 grams) baking soda
1¼ tsp. (3.6 grams) kosher salt
11 tbsp. (5.5 oz or 155 grams) unsalted butter, at room temperature
¾ cup (140 grams) light brown sugar
5½ tbsp. (69 grams) granulated sugar
2 large eggs
2 vanilla beans, split lengthwise
1 tbsp. vanilla extract
2 cups (155 grams) old-fashioned oats
1 cup (156 grams) mixed raisins*
---------------------------------------------------------------------------------
In a medium bowl, combine the flour, cinnamon, baking soda and salt; whisk to blend. In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy, about 2-3 minutes. Add in the sugars and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape the seeds from the vanilla bean into the bowl and mix to blend in. With the mixer on medium-low speed, blend in the vanilla extract and eggs just until incorporated.
Scrape down the sides of the bowl. With the mixer on low speed, add in the flour mixture in two additions, mixing just until incorporated. With the mixer on low speed, stir in the oats and raisins, mixing just until evenly incorporated. Cover and refrigerate the dough for 30 minutes.
Preheat the oven to 325 F. Remove the cookie dough from the refrigerator and let stand at room temperature for about 10-15 minutes. Line baking sheets with parchment paper or silicone baking mats. Use a large dough scoop (about 3 tablespoons) to drop the dough in rounds on the baking sheets, about 2-3 inches apart. Bake, rotating the pans once halfway through baking, until the cookies are just golden brown and nearly set (they will continue to bake for a few minutes once removed from the oven, so try not to overbake), about 17-18 minutes total. Repeat with the remaining dough.
A blend of regular and golden raisins is recommended in the book. To rehydrate them, place in a bowl and cover with hot water. Let stand for 30 minutes. Drain the raisins and spread into an even layer on clean kitchen towels. Press gently with another towel to help blot away all the excess water.
Comments
Post a Comment