MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Soft Chewy Oatmeal Raisin Cookies
Categories: Cookies
Yield: 1 Batch
1 c Butter; softened to room
-temperature
1 c Brown sugar; packed
1/4 c White granulated sugar
2 lg Eggs; room temperature
1 tb Vanilla extract
1 tb Dark molasses (do not use
-blackstrap)
1 1/2 c All purpose flour; spooned
-and leveled
1 ts Baking soda
1 1/2 ts Ground cinnamon
1/2 ts Salt
3 c Old fashioned whole rolled
-oats
1 c Raisins
Soak raisins in warm water for 10 minutes to plump them, then blot
dry.
Using a hand mixer or a stand mixer with a paddle attachment, cream
the softened butter and both sugars together in a large bowl on
medium speed until smooth, about 2 minutes. Add the eggs and mix on
high until combined, about 1 minute. Scrape down the sides and bottom
of the bowl as needed. Add the vanilla and molasses and mix on high
until combined. Set aside.
In a separate bowl, whisk together the flour, baking soda, cinnamon
and salt. Add to the wet ingredients and mix on low until combined.
Beat in the oats and raisins on low speed. The dough will be thick
yet very sticky. Chill the dough in the refrigerator for 60 minutes.
Allow to set at room temperature for 30 minutes before hand-rolling
and baking.
Preheat the oven to 350 F. Line two large baking sheets with
parchment paper. Roll balls of dough by hand (about 2 tb per cookie)
and place 2" apart on the baking sheet. Bake for 12 to 14 minute
until lightly browned on the sides. The centers will look very soft
and under-baked but they'll be fine. Remove from the oven and let
cool on the baking sheets for 5 minutes (they'll continue to "set").
Remove to a wire rack to cool completely. Store in an air-tight
container.
Recipe by Jill McQuown <
[email protected]>
Recipe FROM: <news:
[email protected]>,
<news:rec.food.cooking/1541226>
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