Tuesday, October 6, 2015

Soft and Chewy Oatmeal Raisin Cookies

This kind of weather has me really missing summer.  I'm not the type to wax poetic about the fall.  But when my classroom is 59 degrees in the morning, and we can't afford to turn the heat on, I really get nostalgic for summer days.

I suppose the one good thing about the cooler weather is that it makes me feel a bit more like baking. It's hard to feel motivated to turn on the oven when it's 90 degrees outside.  But when it's dark at 6:00 and freezing, what else is there to do but bake?

The next time you feel the urge to bake just to warm up your house, may I suggest these soft and chewy oatmeal raisin cookies?  This is one time that the name of a cookie perfectly describes it.  These are soft and chewy cookies, full of more oats than you'd expect, and plenty of raisins as well.  Oh, and as for the raisins?  Soak them in water for 10 minutes before you use them, and then drain.  They'll be extra plump and juicy.  Genius raisin hack.  Then, add some walnuts if you're so inspired.  There's even some molasses in there to add a depth of flavor that you can't quite put your finger on (but there it is).  It's a good cookie, that's all there is to it.  And it makes your house smell nice, and it might even help warm up your kitchen a little if you're refusing to turn the heat on in your house.


soft and chewy oatmeal raisin cookies
from Sally's Baking Addiction
yield 2 dozen

1 cup unsalted butter, softened to room temperature
1 cup packed light or dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 tablespoon molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old fashioned rolled oats
1 cup raisins (soaked in water for 10 minutes and drained)
1/2 cup chopped toasted walnuts (optional)


1) Using a hand mixer or stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.  Add the eggs and mix on high until combined, about 1 minute.  Scrape down the sides and bottom of the bowl as needed.  Add the vanilla and molasses and mix on high until combined.  Set aside.

2) In a separate bowl, toss the flour, baking soda, cinnamon, and salt together.  Add to the wet ingredients and mix on low until combined.  Beat in the oats, raisins, and walnuts if using on low speed.  Dough will be thick and very sticky.  Chill the dough for 30 - 60 minutes in the refrigerator.  You can chill up to 2 days; just allow the dough to sit at room temperature for at least 30 minutes before rolling and baking.

3) Prehreat oven to 350 degrees.  Line two baking sheets with parchment paper of silicone baking mats.  Set aside.

4) Roll balls of dough (about 1 1/2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.  Bake for 10 minutes until very lightly browned on the sides.  The centers will look very soft and undone.  Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.  The cookies will continue to set on the baking sheet during this time.  Cookies will stay fresh covered at room temperature for up to 1 week.  Baked cookies freeze well - up to the 3 months.  Unbaked cookie dough balls freeze for up to 3 months as well; bake frozen cookie dough balls for an extra minute - no need to thaw.

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