After a long week of feeling tired and fighting a cold, I usually want to bake something comforting. And what is more comforting than a good batch of chewy oatmeal raisin cookies? I baked a batch a few days ago and they have been feeding my sole (among other things that could do without) ever since.
It's hard to find a good oatmeal cookie that doesn't flatten out like a pancake or on the other extreme, is more like a dry dense cake than it is a cookie. So I leave you this weekend with this comforting recipe that will fill your home with yummy smells and is sure to please a crowd.
Makes about 48+ cookies...depends how much cookie dough you eat I suppose
1 c butter, softened
1 c brown & 1 c white sugar
2 large eggs
2 tsp vanilla (the real stuff!)
1.5 c flour
1 1/8 tsp baking soda
1 tsp salt (kosher or sea)
2 tsp pumpkin spice seasoning
3 c uncooked oatmeal (not the quick kind)
1 c chopped pecans
1 c yellow raisins
Preheat oven to 350. Cream butter, sugar and brown sugar in electric mixer until light and fluffy about 5 min. Add eggs and vanilla, mix thoroughly. In a separate bowl, whisk together flour, soda, salt and spices. With mixer running, gradually add dry ingredients to butter/sugar mixture and mix until thoroughly combined. Fold in oatmeal, nuts and raisins. Drop by tablespoon (I use a one-inch cookie scoop and they come out perfectly every time) 2 inches apart, onto lightly greased cookie sheet or one lined with a silpat (my preference). Flatten tops slightly and bake 10 minutes for a soft cookie.
Bakers Notes:
A few things I have figured out over the last few years trying to learn my own oven is to not put two cookie sheets in on the same shelf. The heat doesn't circulate properly, thus leaving you with half burnt bottom cookies. Also rotate the sheet halfway through to ensure an evenly browned bottom. Enjoy!
You can purchase a silpat online at Amazon
if you don't have one - highly recommended for all types of sheet baking!!
1 comment:
Thanks for sharing this recipe Jessica. I wanted to ask for it yesterday but because they are just about the best ORCs I've ever eaten, I thought you might want to keep the recipe all to yourself. :o) lc
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