Oatmeal Raisin Chocolate Chip Cookies…*
…moist, chewy & loaded with chocolate chips & raisins
A trip home to my parent’s house reminds me of two things: fresh baked cookies and vanilla scented candles. I was happy to find a loaf of my mother’s homemade banana bread sitting on the counter when I stopped home last weekend. It was her way of showing how much she missed me (…or her way of keeping me from raiding the cupboards). Either way, I was appreciative and wanted to return the favor by making some of her favorite cookies: Oatmeal Raisin. I couldn’t help but throw in some chocolate chips too, for extra goodness. I knew she wouldn’t mind! In the end, they turned out perfectly with a crisp edge, and a moist, chewy center packed with raisins, cinnamon, and chocolate chips. However, the trick to getting the thick, chewy texture is to chill the dough before you bake it. I find that in general, cookies are always thicker when the dough is cold before baking; plus, it only takes a couple extra minutes of baking time! This recipe, adapted from Deborah’s Culinary Confections, is great to experiment with, according to your tastes. It’s very easy to alter with some nuts, white chocolate chips, cranberries, or whatever's handy! :)
…moist, chewy & loaded with chocolate chips & raisins
A trip home to my parent’s house reminds me of two things: fresh baked cookies and vanilla scented candles. I was happy to find a loaf of my mother’s homemade banana bread sitting on the counter when I stopped home last weekend. It was her way of showing how much she missed me (…or her way of keeping me from raiding the cupboards). Either way, I was appreciative and wanted to return the favor by making some of her favorite cookies: Oatmeal Raisin. I couldn’t help but throw in some chocolate chips too, for extra goodness. I knew she wouldn’t mind! In the end, they turned out perfectly with a crisp edge, and a moist, chewy center packed with raisins, cinnamon, and chocolate chips. However, the trick to getting the thick, chewy texture is to chill the dough before you bake it. I find that in general, cookies are always thicker when the dough is cold before baking; plus, it only takes a couple extra minutes of baking time! This recipe, adapted from Deborah’s Culinary Confections, is great to experiment with, according to your tastes. It’s very easy to alter with some nuts, white chocolate chips, cranberries, or whatever's handy! :)
The Ingredients…*
(Recipe by Deborah’s Culinary Confections)
1 cup butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups rolled oats
1 cup raisins
1 cup walnuts (optional) *I omitted these
(Recipe by Deborah’s Culinary Confections)
1 cup butter, softened
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups rolled oats
1 cup raisins
1 cup walnuts (optional) *I omitted these
The Instructions. . .*
(1) Preheat oven to 375° F
(2) In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended
(3) In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg
(4) Add dry ingredients to butter mixture, stirring until just combined
(5) Fold in rolled oats, raisin and walnuts (if desired).
(6) Drop dough by rounded teaspoons about 2 inches apart onto a cookie sheet
(7) Bake for 8-10 minutes or until edges are lightly browned; cool 2 minutes and remove to wire rack to cool completely; Enjoy :)
(1) Preheat oven to 375° F
(2) In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended
(3) In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg
(4) Add dry ingredients to butter mixture, stirring until just combined
(5) Fold in rolled oats, raisin and walnuts (if desired).
(6) Drop dough by rounded teaspoons about 2 inches apart onto a cookie sheet
(7) Bake for 8-10 minutes or until edges are lightly browned; cool 2 minutes and remove to wire rack to cool completely; Enjoy :)