Monday, March 4, 2013

Favorite Oatmeal Cookies


This fragrant cookie is very reminiscent of one that is adored by my younger brother.  I’m a big fan of oatmeal cookies and I know many of you have your favorite versions.  Craisins, chocolate chips, flaked coconut and chopped nuts are just some of the ingredients that certain bakers like to add to their oatmeal cookies; they’re all very good and I have yet to meet one that isn’t.  For my particular recipe I decided to stick to the basics, but the cookie dough can be enhanced with whatever you want if you feel inclined to alter it.


Over the holidays, oatmeal raisin cookies are baked by the dozens, but why not make them year round to fill the cookie jar?  What I love about my version is that a substantial cookie emerges from the oven that is puffy, quite tender and chock-full of wholesome ingredients.  Spiced and flavored with lots of vanilla extract, ground cinnamon and even  some maple syrup, the cookie is going to quickly become a favorite with your family & friends.  These are meant to be shared, so please do. 

Check the pantry to make sure you have plenty of old-fashioned rolled oats and the rest of the ingredients.  Get out your mixer, line a few baking sheets with parchment or some silpats, preheat the oven and begin mixing the dough.  Portion, bake, let cool and then devour when ready.  

Delicious Oatmeal Raisin Cookies  


Get baking now!


Oatmeal Raisin Cookie Ingredients
  • 3 1/4 cups {435 g.} all-purpose flour
  • 1 teaspoon {5 ml.} baking soda
  • 2 1/2 teaspoons {12.5 ml.} ground cinnamon
  • 1 1/2 teaspoon {7.5 ml.} fine sea salt
  • 5 cups {425 g.} old-fashioned rolled oats
  • 2 1/2 sticks {282 g.} unsalted butter, room temperature
  • 2 cups packed {425 g.} light brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon {15 ml.} pure vanilla extract
  • 1/2 cup {120 ml.} pure maple syrup
  • 2 cups {300 g.} raisins or other dried fruit


Yield: approximately 3 1/2 dozen cookies

Equipment: 2” ice cream scoop, baking sheets lined with silpats or parchment paper


Center racks & preheat oven to
350° F (177°C)



In a large bowl, combine the all-purpose flour, baking soda, ground cinnamon, fine sea salt and old-fashioned rolled oats.  Whisk the ingredients to combine completely & thoroughly.


In the bowl of  your stand mixer fitted with the paddle attachment, cream the butter on medium speed for 1 minute until light & creamy.  Stop the mixer and scrape down the bowl & paddle.  

Add the light brown sugar and cream the mixture on medium speed until creamy & light, about 3 minutes.  Scrape the bowl at least once.

Add the eggs on medium speed one at a time.  Emulsify each egg before adding the next one.  Lower the speed to medium low and add the vanilla extract & pure maple syrup.  Beat until combined.  Stop and scrape down the bowl & paddle.


On low speed add the dry ingredients until just combined.  Stir in the raisins and combine thoroughly.


Note:  If you have a 5 qt. mixer you may run into trouble when adding the raisins.  I suggest you remove the bowl from the mixer and stir in the raisins by hand with a large spatula.  If you have a 6 qt. mixer or larger, then you can have the mixer combine the raisins into the dough.


Using the 2” ice cream scoop with a release mechanism, scoop out even portions of cookie dough and place them onto prepared baking sheets.  You should be able to fit 8 cookies per sheet if you place them like the picture above (3 cookies along each long end of the sheet and 2 in the middle).

Bake the cookies in the middle rack 
for approximately 14-16 minutes.

The cookies will just begin to take on color around the bottom edges.  Don’t over-bake them.


Let the cookies cool on the baking sheets for 1 minute and then transfer them to racks to cool completely.

Store them in an airtight container for up to 4 days.



I can already see some of you bakers adding your favorite ingredients to this cookie dough.  Perhaps next time I will add mini chocolate chips, peanut butter flavored chips  or even toffee bits for an unexpected flavor.  I love the addition of golden raisins or cranberries, but dried cherries, blueberries or even chopped up dried figs will work nicely.  Here’s a hint:  add some finely diced candied ginger to the cookies (no more than half a cup) and don’t tell a soul what’s in them.  I guarantee you will have them thinking & wondering as they help themselves to second one....or third!  Enjoy these delectable Oatmeal Raisin Cookies.  Sweetness for sure!

2 comments:

  1. This has my mouth watering, David! Have you ever tried dried blueberries in an oatmeal cookie? In my opinion, there would be enough good nutritional value to make a couple of those cookies a darned good breakfast! :)

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  2. Haha, breakfast indeed! I haven't made them with blueberries exclusively, but I can imagine that they must be out of this world. I'll have to do that next time. Thanks Nancy!!

    David

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