Fooled by the Raisin

I just got tired of seeing the bag of oats in the pantry. That and the box of raisins.

The other morning, I baked cookies and I am not one to bake cookies. As I try to proclaim, I’m not one to bake much of anything, but cookies really are not my thing. When the holidays roll around and the neighbors bring over plates of cookies, I pull out a bottle of wine to give in return.

I am also not a big fan of the oatmeal raisin kind of cookie. Give me something with chocolate in it instead. I always feel cheated when I pick up a cookie from a tray after seeing the chocolate chips in it only to find out they are raisins. Fooled again! Please note, I still eat it, but it would not have been my first choice.

These were pretty darn good. They were soft and chewy and the brown sugar really came out in the taste. I found myself going back to the cookie jar several times.

There is the bag. I think they were left over when one of the kids needed the oats cylinder and the several meatloafs just didn’t use up all of the oats. That bag has been floating around my pantry for a year.

Mixing up the dough.

All baked.

Cooling off.

Yum!

Oatmeal Raisin Cookies

Prep Time: 15 mins | Cook Time: 11 mins | Makes: 36

Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1 cup unsalted butter, softened

• 1 cup sugar

• 1 cup dark brown sugar, firmly packed

• 2 large eggs

• 2 teaspoons vanilla

• 3 cups oats (not instant)

• 1 1/2 cups raisins

Directions:

1. Preheat oven to 350°.

2. Whisk dry ingredients; set aside.

3. Combine wet ingredients with a hand mixer on low.

4. To cream, increase speed to high and beat until fluffy and the color lightens.

5. Stir the flour mixture into the creamed mixture until no flour is visible.

6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.

7. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).

8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.

9. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

10. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Nutritional Info:

Calories 188.5 Calories from Fat 57 Total Fat 6.3 g Saturated Fat 3.5 g Cholesterol 23.8 mg Sodium 100.9 mg Total Carbohydrate 30.3 g Dietary Fiber 1.7 g Sugars 15.1 g Protein 3.5 g

Source:http://www.food.com/recipe/oatmeal-raisin-cookies-35813