Tuesday, March 5, 2013

{Baking} Dangerously Delicious Oatmeal Raisin Cookies

My husband's favorite cookie is Oatmeal Raisin Cookies, but they have to be soft and chewy. So I tried the recipe on the Quaker Oatmeal box... but it was missing a few things... so I played a bit, and this is what I came up with. I make a least 3-4 batches of these cookies a week for him to take to work, and share with his co-workers. His love language is Acts of Service... but I think food should be considered a love language too!! I shared some of these amazing cookies with a friend, and she called them Dangerously Delicious.. hence the name. I hope you enjoy them!! 

1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened {do not soften in the microwave}
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour {I prefer unbleached}
1/2 teaspoon baking soda
2/3 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon table salt
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
1/2 cup walnuts (65 grams), chopped {optional}

Pre-heat oven to 350 

In the mixer bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, wisk together the rest of the ingredients, minus the raisins. Add the dry ingredients to the mixer bowl, and mix on medium speed. Add your raisins. 

I've learned that if you chill your dough before you bake it, it will create a softer cookie. So I chill for 5 minutes before I bake. 

Spoon the dough onto a well greased cookie sheet, bake for 7-9 minutes. Let cook on the cookie sheet for at least 2 minutes before you transfer to a cooling rack.