December 3
I made yummy oatmeal-raisin cookies today. The recipe makes rather large cookies.
The recipe is adapted from The America's Test Kitchen: Family Cookbook.
Oatmeal-Raisin Cookies
Makes 20 large cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
16 tablespoons (2 sticks) unsalted butter softened
1 cup packed light brown sugar (I used dark)
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups raisins
1. Preheat over to 325 degrees with racks at the upper and lower middle position. Mix first four ingredients together and set aside.
2. Beat the butter and sugars together in a large bowl with an electric mixer on medium speed until light and fluffy (about 3 to 6 minutes). Next, beat in eggs one at a time until combined (about 30 seconds).
3. With the mixer on low, add the flour until combined (about 30 seconds). Mix in oats and raisins.
4. Divide the dough into fourths and form balls (five from each quarter of dough). Place them on a parchment paper lined cookie sheet 2 1/2 inches apart and lightly flatten them with your palm. Bake for 22 to 25 minutes (rotating and switching the baking sheets halfway through baking). The cookies should be lightly golden with soft and puffy centers.
5. Cool the cookies on the baking sheet for 10 minutes and then transfer to a cooling rack until completely cool.
Sorry no picture, they didn't last that long.
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Follow our other daily December activities. December 1, and 2.
Here is a link to the 2009 Daily December activities.