Yield: 2 dozen cookies
“Back to Baking”, pp. 20
As the holiday period (my favorite time of the year!) comes to a close, it is time to cook and bake for family and friends! My first recipe of the season was something that I never tried to make myself: oatmeal raisin cookies! These are my dad’s favorite and I considered this to be a practice batch before I bake him two dozen cookies for Christmas. What a practice batch it was! Let me assure you, no test run is necessary, trust me on this! These cookies were, simply put, scrumptious. I devoured the whole batch, by myself I must add, in less than a week and a half. They are moist, mouthwatering and chewy all at the same time. I will no doubt make these cookies time and time again.
There’s something special about these comforting yet not unhealthy cookies, whether it is the mixture of brown sugar or some heavenly combination of ingredients I do not know, but I am glad to have discovered this recipe.
- 1 recipe Basic Brown Sugar Cookie Dough
- 1/2 cup packed dark brown sugar
- 1 cup regular rolled oats
- 1/2 cup raisins
- 1/2 teaspoon ground cinnamon
- Preheat the oven to 350°F. Line 2 baking trays with parchment paper.
- In Step 1 of the Basic Brown Sugar Cookie Dough, add the additional 1/2 cup of dark brown sugar with the other sugars.
- Complete Step 2 of the cookie dough. Stir in the oats, raisins and cinnamon and mix until homogeneously distributed.
- Complete the cookie dough recipe as indicated.
- Drop the cookie dough by tablespoons onto the prepared baking trays.
- Bake the cookies for 9-12 minutes, until evenly browned. The cookies will be moist and chewy.