I really love a good oatmeal raisin cookie; it's probably my favorite kind of cookie and I've tried many different recipes over the years. This one is the evolution of combining and tweaking those recipes. I no longer experiment trying to find a better recipe. I'll happily make this one as long as I'm this side of the sod! These are highly addictive to oatmeal raisin cookie lovers. You have been warned!
Oatmeal Raisin Cookies
½ cup butter
½ cup sugar
½ cup brown sugar, firmly packed
1 tsp vanilla
1 egg
Cream the butter and sugars together well. Add egg and vanilla and beat until light and fluffy.
Sift together:
¾ cup + 2 Tbsp flour
½ tsp cinnamon
½ tsp freshly ground nutmeg
Pinch salt
½ tsp baking soda
Fold into the creamed mixture. When the dry ingredients are almost incorporated, add:
1 ½ cups large rolled oats
2/3 cup raisins
½ cup chopped pecans, cashews, macadamias, slivered almonds or walnuts (optional)
Roll in one inch balls and chill for for several hours. Place onto a parchment lined cookie sheet about 2 ½ inches apart.
Bake at 375 degrees for about 9-10 minutes. Do not over bake or your cookies will lose their chewy texture. They may even look a little under baked when you take them from the oven. Makes about 3 dozen cookies.
I would like to copy a recipe from time to time and the only way I can see to do this is to highlite,copy and paste in Microsof Word but they always come out so light and hard to read,is there another way ?
ReplyDeleteYou're doing everything corretly, you just need to change the color of the font in Microsoft Word once you get it copied.
ReplyDeleteThese sound wonderful, I cannot wait to try them! Thanks, ~Candy
ReplyDeleteI'm making these Barry, if I have time it'll be today!
ReplyDeleteThese are DELICIOUS! I made them with an egg substitute (water, oil and baking powder) because I was out of eggs. They were a little dry, but I bet with the right ingredients they would be FANTASTIC!
ReplyDeleteI added 1/4 cup molasses to the wet mix. Umm, YEAH!!
ReplyDelete