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Wednesday, December 4, 2013

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies
Christmas is coming! This means I'm probably going to start making a bunch of little goodies for friends and neighbours. Family gets the turkey dinner. ;)

I like giving baked goods and treat as gifts rather than going out to buy something. It just feels more personal. It has nothing to do with the fact that crowded malls irritate me more than nails on a chalkboard. Nope, none at all............


Chewy Oatmeal Raisin Cookies
(makes 2 dozen cookies)

Ingredients:
  • 1/2 cup butter, softened
  • 1/2 cup + 2 Tbsps packed brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 1/2 cups rolled oats
  • 1 cup raisins

Directions:
  1. Line two cookie sheets with parchment paper. Set aside.
  2. Beat butter and sugar in a stand mixer until light and fluffy. Scrape down the sides of the bowl with a spatula. Add in the egg and vanilla extract and beat until smooth.
  3. While the mixer is beating the liquids, whisk together the flours, baking soda, cinnamon, nutmeg and salt. Scrape down the sides of the mixing bowl when the liquids are smooth. Stir in the dry ingredients until just combined.
  4. Stir in oats and raisins until just combined.
  5. Spoon about a tablespoon of batter onto the cookie sheets, setting them about an inch apart. Chill cookies in the fridge for a few minutes while you preheat the oven to 350F.
  6. When oven reaches 350F, take cookies out of the fridge and bake for 10-12 minutes, turning and rotating halfway if necessary, or until the edges just start to get a little golden brown.
  7. Cool for a couple of minutes on the cookie sheets before transferring to cooling rack to cool completely.
  8. Serve warm with coffee or milk or cool completely to package with other goodies.

It's not really necessary to chill the batter, so you can always preheat the oven in the beginning. It's thicker if you chill the dough though.