CHOCOLATE CHIP OATMEAL RAISIN COOKIES

Rain.

More rain.

Windy and Cold.

I’m not outside pulling weeds, mowing the lawn, taking long walks or running. I’m too big of a wimp to do all that in the rain and the cold and the wind. My house is cold, so I figured I might as well heat up the kitchen by making COOKIES. I tried a new recipe today from Cuisine Magazine.  The ingredient list is pretty much the same as most Oatmeal Cookies, but even slight variations can make quite a difference.  I was quite impressed.  They are crisp on the outside and chewy in the middle. My sweet hubbie even ate two of them.  That’s saying something!

The true test is:

What do they taste like the next day?

If they remain chewy . . . they pass my test.

Update:  Nice and chewy . . . even on the 3rd day!

I will let you know . . . when I know. If you want a cookie that bakes up pretty, then you’ll love this Oatmeal Cookie.  I actually have to split the dough in half and only add chocolate chips to part of the dough.  I love chocolate chips, but my sweet half . . . does not!

FYI:  Growing up, my Mom and I rarely made chocolate chip cookies.  My DAD didn’t like Chocolate Chips.  I would always mutter to my Dad . . . “When I get married, I’m marrying a man who likes Chocolate Chip Cookies!”

Guess what?  I didn’t!!!!!  ugggg.

My Dad just laughs and says . . . “Smart Man you married!”

 

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CHOCOLATE CHIP OATMEAL RAISIN COOKIES

Adapted from Cuisine Magazine

Ingredients

• 2 cups sifted all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon

Cream Wet ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla

Stir in

• 2 1/2 cups oatmeal
• 1 1/2 cups raisins
• 1 cup chocolate chips (opt)

Directions

1. Preheat oven to 350.
2. Whisk dry ingredients; set aside.
3. Combine wet ingredients with a hand mixer on low.
4. To cream, increase speed to high and beat until fluffy and the color lightens.
5. Stir the flour mixture into the creamed mixture until no flour is visible.
6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
7. Drop balls of dough two inches apart onto baking sheet.
8. Bake 11 to 13 minutes until golden or until done. *My cookies baked for 12 min.
9. Let cookies rest on wire rack to cool.

 

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