No. 1 : Quick Recipe
Old Fashioned Oatmeal Raisin Cookies
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1 Large Egg
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1/2 Cup Unsalted Butter (1 stick), softened
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1/2 Cup Brown sugar, packed
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1/4 Cup Raw Granulated Sugar
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1 TB Vanilla Extract
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1 1/2 Cups Old-fashioned Rolled Oats
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3/4 Cup All Purpose or Whole Wheat Pastry Flour
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1/2 Tsp Baking Soda
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1⁄2 Cup Golden Raisins
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1⁄2 Cup Chopped Toasted Walnuts
Step One
Preheat oven to 350F, line a baking sheet with parchment and set aside.
Step Two
Add the egg, butter, sugars, and vanilla, to a bowl and beat thoroughly for a minute or until smooth and slightly fluffy. Add the oats, flour, baking soda, salt, and stir to combine. Add the raisins and walnuts and stir to combine.
Step Three
Be generous - use an overflowing tablespoon to form mounds and place on the prepared baking sheet spaced about 2 inches apart.
Step Four
Bake for about 10 to 12 minutes, or until edges have set and tops are just set - even if slightly undercooked, pale, and glossy in the center; don’t over- bake – cookies will firm up as they cool.
No. 2 : Kitchen Scoop
You can freeze both the cookie dough (after it’s been rolled into balls) or you can freeze baked cookies. Frozen cookie dough doesn’t need to be thawed before being baked, but it’ll need an extra minute or two in the oven to cook through. And if you freeze baked cookies, you can reheat them in the oven or the microwave when you’re ready to enjoy them.
No. 3 : Clever Idea
Can I Use Quick Oats in The Oatmeal Cookies? No, Quick oats have a much different texture than rolled oats and would act more like a flour in these cookies.
No. 4 : Cheers!
Chapoutier Banyuls
About $25
Cookies like the ones we are baking today are a great snack or dessert - the only thing missing is a glass of wine🍷 Banyuls is a wine from Southern France that’s lush fragrant and packed with the flavors of warm baking spices and cherries. Made from 100% Grenache grates, picked when very rips - its a perfect small sip next to a sweet treat like these cookies.