Monday, December 8, 2008

Oatmeal Raisin Cookies

The Mission: Christmas Cookies #2

It has begun. The annual Christmas Cookie Baking! I'm spending the next week pumpking out dozens of deliciousness to share for the holidays. First up were chocolate chip cookies, but since I'd already blogged about those, I didn't bother including the recipe here :)

  • Ingredients:
  • 3/4 cup butter (1.5 sticks)
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1 3/4 cups flour
  • 2 cups rolled oats
  • 1 cup raisins (for plumper raisins, soak in warm water overnight)
Cream together the butter, brown sugar, sugar, eggs, and vanilla. Add in the baking powder, baking soda, cinnamon, and cloves. Mix well. Make sure to scrape the sides of the bowl since the spices tend to puff up onto the sides. You don't want to miss out on any of the yummy, spicy flavor! Next add the flour. Your dough will become stiffer at this point, so you might want to increase the power of the mixer. Next add in the rolled oats. I usually use the old-fashioned kind instead of the instant. Mix everything well, making sure to scrape the sides of the bowl. Dump in the raisins (making sure you drain them if you had them soaking). Scoop dough by rounded tablespoon onto ungreased cookie sheets, leaving about 1.5'' between cookies. Bake each batch for 8-10 minutes in a preheated 375*F oven. Let cool on pan for a few minutes before transferring to a wire rack to cook completely.

The Result:
Yummy as always. My husband and Friend Mark taste tested the cookies stright out of the oven and were thrilled. It was difficult to keep them out of the cookies after that. I had to allot them a few for eating right away for fear they'd riot in my kitchen! The remaining cookies are safe in their tins awaiting distribution for the holidays.

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