Friday, September 26, 2008

Oatmeal Raisin Cookies

These are the best oatmeal cookies, they are soft and chewy. They are a big hit with our family.

Whisk together and set aside:
  • 2 C. flour
  • 1 t. baking soda
  • 1 t. baking powder
  • 1 t. kosher salt

  • 1 C. unsalted butter, soften (room temperature)
  • 1 C. sugar
  • 1 C. dark brown sugar, firmly packed
  • 2 large eggs
  • 2 t. vanilla

Then stir in:
  • 3 C. oats (not instant)
  • 1 1/2 C. raisins

1. Preheat oven to 350 degrees F. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible (over mixing develops the gluten, making a tough cookie). Now add the oats and raisins; stir to incorporate.
Drop cookies on a greased cookie sheet 2 inches apart.

2. Bake 11-13 until golden brown, but still moist beneath crack on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

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