Subj : Melissa Clark Top 50 - 2
To : All
From : Dave Drum
Date : Wed Sep 25 2024 17:52:56
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Classic Oatmeal-Raisin Cookies
Categories: Cookies, Snacks, Grans, Fruits, Spices
Yield: 36 servings
1 c (227 g) unsalted butter;
- softened, more for pans
1 c (200 g) dark brown sugar;
- packed
1/3 c (66 g) granulated sugar
2 lg Eggs
1 tb (15 mL) vanilla extract
1 1/2 c (187 g) A-P flour
3/4 ts Salt
1 ts Baking soda
1 ts Ground cinnamon
1/4 ts Fresh grated nutmeg
1/4 ts Ground cardamom or ground
- ginger
3 c (270 g) olf fashion rolled
- oats
1 1/2 c (225 g) raisins
Set oven @ 350ºF/175ºC.
Butter two large cookie sheets, or line them with
parchment paper or reusable silicone liners.
Using an electric mixer, beat butter in a large bowl
until creamy. Add brown and granulated sugars, then beat
until fluffy, about 2 minutes. Beat in eggs, one at a
time, until fully incorporated. Then, beat in vanilla
extract.
In a separate bowl, use a wooden spoon or spatula to mix
together the flour, salt, baking soda, cinnamon, nutmeg
and cardamom.
Set mixer on low speed, and beat flour mixture into the
butter mixture.
Stir in oats and raisins.
Spoon out dough by large tablespoonfuls onto prepared
cookie sheets, leaving at least 2 inches between each
cookie.
Bake until cookie edges turn golden brown, about 9 to 13
minutes. Centers will still be quite soft, but they will
firm up as the cookies cool. Cool completely on a wire
rack. Store in an airtight container @ room temperature.
By: Melissa Clark
Yield: 3 dozen cookies
RECIPE FROM:
https://cooking.nytimes.com
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