Tuesday, November 20, 2012

Oatmeal Raisin Cookies

It's the week of Thanksgiving Break and I'm at the cusp of an intense baking binge. Grad school? All I see ahead of me are dozens and dozens of cookies piled up, waiting to be shipped to my lucky contacts all across the country! As you know, I'm a sucker for oatmeal cookies, and I made these a little bit snazzy by adding some dark brown sugar. 

A point of caution: they'll bake up darker than a regular light brown sugar cookie so you might think that you burned them, but do no be alarmed. The trick is to squeeze the sides of the cookie, if it's really gooey, the cookie isn't quite done. If it's starting to firm up, it's time to come out of the oven!

Modified from this recipe at Smitten Kitchen
1/2c Butter (softened)
2/3c Light Brown Sugar
1/3c Dark Brown Sugar
1 Egg
1tsp Vanilla
1/2tsp Baking Soda
2tsp Cinnamon
1/2tsp Salt
2/3c Flour
1.5c Oats
1.3c Raisins

OVEN: 350F
BAKE: 10-12min
YIELD: 2 Dozen

1. In a standing mixer, cream together butter and sugars until fluffy.

2. Mix in egg, vanilla, baking soda, cinnamon, and salt.

3. Add in flour until incorporated.

4. Mix in oats.

5. Stir in raisins, feel free to add more or less as per your tastes!

6. Chill in the fridge for at least two hours, but I'd recommend doing it over night. The special part of these cookies are the dark brown sugar. You want to let the batter chill for a long time to let the molasses flavor really develop. Also, a nice cold cookie makes a nice thick cookie!

7. Bake on a cookie sheet lined with parchment paper.  

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