Thursday, September 29, 2011

Oatmeal Raisin Cookies

I started this post last week (during sugar week), but life got in the way as usual and I just now found it.  My mother would say "it's a good thing your head is attached or you'd surely lose it."  Yep, Mom, you are right again!

The recipe made close to 40 mini cookies, but
by the next morning, this is all that remained.  Like any good
mother, I hid them and ate the rest sneaking them one by one.

Oatmeal raisin cookies are my absolute most favorite cookie, and my favorite of all oatmeal raisin cookies is Smitten Kitchen's version.

The recipe goes like this (with my modifications in red)

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed 1/3 cup evaporated cane juice
2 tsp. molasses
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour 3/4 cup whole white wheat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional) I skipped these because I cannot get those daycare kids to like walnuts.

Preheat oven to 350°F (175°C).

Cream together the wet ingredients.  In a separate bowl, combine the flour, soda, cinnamon and salt.  Add the dry ingredients to the wet and when well incorporated, fold in the oats, raisins and walnuts if you get to use them.

Bake 10-12 minutes on a prepared cookie sheet (either greased or lined with parchment paper).  Allow to sit for a couple minutes before removing to a cooling rack.

I was worried that there wouldn't be enough sugar, but much to my delight, they were still awesome and everyone loved them.  No one said a word about them not being sweet enough.  Why have a been waiting so long to do this.

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