12.13.2007

Oatmeal Raisin Cookies

I hate oatmeal raisin cookies. I loathe them with a passion. I'm not sure if it's because you get oats and raisins stuck in your teeth or if it's that my elementary school used to serve the worst. They were still runny with dough and the raisins were definitely not the Sunmaid raisins. Blech.

But for Secret Santa this year, my person loves them. I broke down last night and I made them. Since I've never made them because I absolutely hate them, I used this recipe and I actually liked them. I mean, I hate oatmeal raisin cookies and I ate a full cookie.

Chewy Oatmeal Raisin Cookies
America’s Test KitchenIngredients:
1 1/2 c. unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg, freshly grated
1/2 tsp salt
16 Tbsp unsalted butter, softened but still cool
1 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
3 c. old-fashioned rolled oats
1 1/2 c. raisins

Directions:
-Preheat oven to 350 degrees and prepare 2 baking sheets.
-Whisk flour, baking powder, nutmeg, and salt together in medium bowl and set aside.
-Either by hand or with an electric mixer, beat the butter on medium speed until creamy.
-Add the sugars and beat until fluffy, about 3 mins.
-Beat the eggs in one at a time.
-Stir the dry ingredients into the butter-sugar mixture with a wooden spoon.
-Stir in the oats and raisins.
-Working with generous 2 Tbsp of dough each time, roll dough into 2-inch balls.
-Place the balls onto the prepared baking sheets, spacing them at least 2 inches apart.(NOTE: Flattening the balls somewhat, into a disk shape, I found makes for more even cooking here)
-Bake until the cookie edged turn golden brown, 20 to 25 mins. (NOTE: Keep an eye on them here. You do not want to overbake. Take them out right before you think they are "done" and they will finish cooking on the cookie sheets)
-Let the cookies cool on the baking sheets for 2 mins.-Transfer the cookies with a wide spatula to a wire rack.
-Let cool at least 30 minutes.

I used a mix of white raisins, regular raisins and craisins instead of using all regular raisins. Also, I rolled the dough like I would a hamburger patty - kinda round, but more disk shaped. I heard on some FoodNetwork show the other day that this made cookies bake more evenly.

Well, I hope they're a hit! Because again, I say, I hate oatmeal raisin cookies.

PSH

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