recipe of the week: oatmeal raisin cookies

My husband told me earlier this week that we don't have any food in the house.  I thought maybe it was time to bake something... spice up our life a little.  I realized I had a whole tub of raisins and a box of rolled oats.  These need to be eaten!

Oatmeal Raisin Cookies



{the goods}
**I doubled these ingredients
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
**I used 1 tsp cinnamon and 1 tsp of nutmeg.  I love nutmeg.
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)


{let the baking being}
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 you’re impatient, but I do find that they end up slightly less thick.  While dough chills preheat oven to 350 deg.

The cookies should be two inches apart on a parchment-lined baking sheet. (**I hate parchment paper so I just sprayed the sheets with a little cooking spray) 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.

--smitten kitchen

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sixteen sunbuckles: recipe of the week: oatmeal raisin cookies

Saturday, April 28, 2012

recipe of the week: oatmeal raisin cookies

My husband told me earlier this week that we don't have any food in the house.  I thought maybe it was time to bake something... spice up our life a little.  I realized I had a whole tub of raisins and a box of rolled oats.  These need to be eaten!

Oatmeal Raisin Cookies



{the goods}
**I doubled these ingredients
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
**I used 1 tsp cinnamon and 1 tsp of nutmeg.  I love nutmeg.
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)


{let the baking being}
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 you’re impatient, but I do find that they end up slightly less thick.  While dough chills preheat oven to 350 deg.

The cookies should be two inches apart on a parchment-lined baking sheet. (**I hate parchment paper so I just sprayed the sheets with a little cooking spray) 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.

--smitten kitchen

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