Oatmeal Raisin Cookies
"I like this recipe from the Miami Herald because of the raisin plumping step. This makes the cookies extra delicious.
Adapted from Gourmet's America (Random, 1994) is very good, with a pleasant, spicy flavor.
Cooking tip - if your cookies are spreading more than you would like & becoming "crisps", simply chill that dough down in the fridge. I do it on the cookie sheets & load them into fridge & chill 'em up for 30 minutes to several hours. Works for most any cookie dough if it is spreading too thin."
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
3 dozen
ingredients
- 1 cup raisins
- 1 cup hot water
- 1⁄2 cup butter, unsalted softened
- 3 tablespoons butter, unsalted softened
- 1 cup light brown sugar, firmly packed
- 1⁄3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1⁄4 cups all-purpose flour
- 2 cups rolled oats, old-fashioned thick
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon cinnamon, ground
- 1⁄4 teaspoon clove, ground
- 1 teaspoon salt
directions
- Heat oven to 350 degrees. Grease baking sheets. In a small bowl, soak the raisins in the hot water, covered, for 30 minutes, until plump. Drain well.
- Beat the butter and sugars with an electric mixer until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
- In another bowl, whisk the flour, oats, baking soda, cinnamon, cloves and salt until blended. Stir into the butter mixture with a wooden spoon. Stir in the raisins.
- Drop tablespoons of batter about 2 inches apart on prepared pans. Bake in the middle of the oven for about 15 minutes, until golden. Cool cookies on the baking sheets for no more than 5 minutes. Transfer to racks and let cool completely.
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Reviews
-
These cookies did not hold their shape. They were more like a crisp than a cookie.
RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
