Thursday, September 6, 2012

Soft and Chewy Oatmeal Raisin Cookies

Every week we have been experimenting with different cookie recipes.  Making things from scratch are better and more satisfying than the mass produced store bought varieties (plus they have less artificial preservatives and additives).  I found this recipe on Smitten Kitchen and made my own edits by adding freshly grated nutmeg, using freshly grated cinnamon (not pre-ground cinnamon), using a different salt, and omitting the walnuts.  The recipe yielded about 15 small cookies, which was perfect because other cookie recipes will leave you with "obligation" cookies (cookies you are forced to eat every day until you are all "cookied" out).


1 stick - Unsalted Butter (softened)
2/3 cup - Light Brown Sugar 
1 - Egg
1/2 tsp - Vanilla Extract
3/4 cup - Flour
1/2 tsp - Baking Soda
1/2 tsp - Freshly Grated Cinnamon
1/4 tsp - Fresh Grated Nutmeg
1/2 tsp - Kosher Salt 
1 1/2 cups - Rolled Oats
3/4 cup - Raisins

1) Preheat the oven to 350 degrees.  In a large bowl, cream together the butter, brown sugar, egg, and vanilla until smooth. 
2) In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together. 
3) Mix this into the butter/sugar mixture. 
4) Stir in the oats and raisins.
5) Put the cookies two inches apart on a parchment-lined baking sheet and bake them for 11 minutes.
6) Take them out of the oven and let them sit on the hot baking sheet for five minutes before transferring them to a cooling rack.

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