Monday, June 14, 2010

Cookie Jar Oatmeal Raisin Cookies

Cookie Jar Oatmeal Raisin Cookies - made 6.14.10 from The Family Baker by Susan G. Purdy

Trying to make some time to bake, especially as I'm trying to use up ingredients before I move sometime this summer and because I have some dinners coming up and baking for friends that I'm meeting is as natural as breathing. This is a quick and easy oatmeal cookie recipe from Susan G. Purdy that turned out pretty well. The edges are crisp, there's a hint of cinnamon in each bite and it's chewy with oatmeal like a good oatmeal cookie should be. With my aversion to raisins, I left them out and added semisweet chocolate chips instead. Chocolate and oatmeal are a great combination. Although let's face it, chocolate and cardboard would probably be a good combo too. As would chocolate and anything. You get the picture.

I substituted 1/2 cup of butter-flavored shortening for 1/2 cup of butter. That kept the cookies from spreading too much and gave them crisp edges. The taste wasn't really altered but you could make the recipe as is with all butter and I'm sure they would taste good like that too.

1 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, slightly softened
1 cup granulated sugar
½ cup packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups uncooked old-fashioned or quick-cooking oats (not instant)
1 cup packed seedless raisins

1. Position the racks to divide the oven into thirds and preheat it to 350˚F. Leave the cookie sheets ungreased or cover them with baking parchment or wax paper. In a medium bowl, whisk together the flour, salt, baking soda and cinnamon.
2. In a large bowl using a sturdy spoon or an electric mixer with paddle attachment if available, beat together the butter and sugars until smooth and well blended. Beat in the eggs and vanilla. Stirring slowly or with the beater on the slowest speed, work in the flour mixture completely, then the oats and raisins. The batter will be very stiff. You can make the batter several hours ahead, cover and refrigerate it at this point.
3. Drop the batter onto the cookie sheets by heaping tablespoons about 2 inches apart and bake 12 to 16 minutes, or until the cookies are golden brown (the longer they bake, the crisper they will be). Cool the cookie sheets on a wire rack for 2 or 3 minutes, then use a spatula to transfer the cookies to the rack to cool; or slide the baking parchment onto the wire rack to cool the cookies. Store in an airtight container.

Yield: 50 to 55 cookies (2 ½-3-inch diameter)

1 comment:

  1. I am so glad that you substituted the raisins....and it still came out just as good. I do not like raisins, either.! I will try these. Thanks for sharing.