Saturday, February 26, 2011

Raisin Oatmeal Cookies

It's not that I haven't been baking - I just haven't been blogging about it. Work takes up too much of my time and that leaves me to bake my favourite recipes with very little experimentation. Needless to say, the pile of cookbooks (with recipes to be tried faithfully tagged) is increasing.

This recipe is from Martha Stewart Living, the January 2011 issue and it was simple enough to try out.

Raisin Oatmeal Cookies
makes 40-48 cookies

1 stick unsalted butter
2/3 cup packed light brown sugar
1/3 cup sugar
1 egg
1 tsp vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups rolled oats
3/4 cup raisins

Preheat oven at 350F. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Sift flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to the butter mixture and blend well. Finally, combine the oats and raisins with the cookie dough. Use an ice cream scoop or a tablespoon to drop dough onto parchment-line baking sheets, spacing each scoop about 2 inches apart.

Bake for 10-12 minutes until edges are golden. Let cookies cool before removing from the baking sheet and storing.

Verdict: The cookie was crisp at the edge and more chewy in the middle. It was a little sweet but perfect with a glass of milk. In our humidity here, I think they are better stored in an airtight container or in the fridge.