Sunday, November 18, 2007

Cookie Recipe #18

Oooooh...goody. I need a decent oatmeal cookie recipe.
Big Chewy Oatmeal-Raisin Cookies

2 sticks unsalted butter, softened but still firm
1 c light brown sugar
1 c granulated sugar
2 eggs
1 1/2 c all-purpose flour
1/2 t salt
1/2 t baking powder
1/4 t freshly grated nutmeg
3 c rolled oats
1 1/2 c raisins, optional

Adjust oven racks to low & middle positions. Heat oven to 350. Beat butter until creamy. Add sugars & beat until fluffy, about 3 min. Beat in eggs one at a time. Mix flour, salt, baking powder, & nutmeg together. Stir flour mixture into butter-sugar mixture. Stir in oats & optional raisins. Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22-25 min. Slide cookies on parchment onto cooling rack. Let cool at least 30 min before serving.

Other ideas:
Date Oatmeal Cookies: Substitute 1 1/2 c chopped dates for the raisins.

Ginger Oatmeal Cookies: Omit raisins & add 3/4 t ground ginger.

Chocolate Chip Oatmeal Cookies: Substitute 1 1/2 c chocolate chips for the raisins.

Nut Oatmeal Cookies: Omit raisins, decrease flour to 1 1/3 c, & add 1/4 c ground almonds & 1 c walnut pieces along with oats. Almonds can be ground in food processor or blender.

Orange & Almond Oatmeal Cookies: Omit raisins & add 2 T minced orange zest & 1 c toasted chopped almonds (toast almonds in 350-degree oven for 5 min) along with oats.

Comments: Do not overbake. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal & cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two min before transferring them to a cooling rack.


The response to cookie month has been fantastic. Thanks to everyone who has sent recipes.!

Tamara

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