Tuesday, November 15, 2011
As much as I love and need chocolate in my desserts, when I get the hankering for a oatmeal raisin cookie, it has to be a perfect cookie to really hit the spot. I used to hate raisins in my cookies. Bleh! Who want raisins in their cookie when they could have chocolate chips? Right? But now, I don't know; there is something special about oatmeal raisin cookies that chocolate chips cookies just don't have. I have made this Anytime Oatmeal Raisin Cookie recipe a few times now, but yesterday I just couldn't decide between oatmeal raisins cookies and chocolate chip so I made the Anytime Oatmeal batter and divided the dough in two. I mixed chocolate chips in half and raisins in the other half. And though the chocolate chip oatmeal cookies were totally tasty, when compared to the oatmeal raisin cookie it seemed they lacked something. But how is this possible with the same batch of dough?
After some thought I decided that it's not that the chocolate chip batch was in fact lacking something, but rather the chocolate was overpowering something. That something is the delicate taste of butter, the nutty flavor of oatmeal and the hint of sweet cinnamon. So, when you want a subtly sweet, totally buttery and flavorful cookie, try these Anytime Oatmeal Raisin Cookies. You won't be disappointed.
Anytime Oatmeal Raisin Cookies
These cookies are exactly what they are called – anytime oatmeal cookies. I found this recipe on the back page of a Martha Stewart magazine and the only change I made was an increase in the amount of raisins. These cookies are slightly dense, crisp on the outside, soft and chewy on the inside. Perfect.
Makes 2 dozen cookies
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups old fashion oats
1/2 cups golden or purple raisins
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl sift together the flour, salt, cinnamon, baking soda and baking powder. Set aside.
In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the egg and the vanilla extract and mix until combined. Gently stir in the dry ingredients. Finally, stir in the oats and raisins. Drop tablespoon size balls of cookie dough onto the baking sheets 2 inches apart and bake for 12-14 minutes or until the cookies are light golden brown on the edges. Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep wrapped with plastic wrap in the refrigerator for up to 3 days.