Wednesday, March 5, 2008

New Tasters, New Oatmeal Cookies

Free Image Hosting at <a href=So Josh has a new job - well not new anymore but new for me to talk about on the blog - and with it comes a whole new baking audience. I have sent Almond Joy muffins (which I forgot to get a picture of but I will post about eventually) and now I have sent Oatmeal Cookies. It's so fun to have people to bake for again, because my family can only eat so much. And I certainly don't want three dozen cookies sitting around the house.

I have never made this recipe before, but I really wanted to because oatmeal cookies are some of my favorite. They seem wholesome and are more substantial. I love the nuttiness that the oats bring and the way it mixes with creamy chocolate. This recipe has been floating around my files for awhile and I really love it except for one thing - the amount of oatmeal. Three cups was far too much and made the cookies stiff and a little dry if you forgot them in the oven for even a moment - which I did. So I will definitely make them again but the oatmeal should only be two cups.

I mixed milk and semi-sweet chocolate chips and raisins for sweet chewiness. Mix and match as you like, I know some people are raisin oatmeal puritans. There is also a teaspoon of cinnamon in the dough which added amazing subtle flavor and worked extremely well with the chocolate.

This recipe made a huge batch and was a big hit. I hope you enjoy...

Chewy Oatmeal Cookies
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 c. butter
1 c. dark brown sugar
1 c. white sugar
2 large eggs
2 tsp. vanilla
2 c. oatmeal
1 c. raisins (soak in boiling water for a couple of minutes & drain)
1c. chocolate chips
Preheat oven to 350°.
Combine dry ingredients in a bowl and set aside.
Cream wet ingredients for two minutes until light and fluffy.
Slowly add dry ingredients and combine.
Stir in oatmeal, raisins and chips.
Scoop by tablespoon and bake for 10 minutes on a greased sheet.

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