Saturday, December 16, 2006
Best Oatmeal Cookies
I think oatmeal are by far my favorite cookies (well, right behind pumpkin walnut). This recipe is fantastic. I can't stop eating them! This is another refrigerate overnight recipe, so plan ahead! It's great b/c by chilling overnight, it allows the oats to soaks up the delicious flavors of the other ingredients. Make sure you cook directly on the pan, not on parchment paper, though it is tempting b/c of the easy cleanup!
1 c plus 2 T all-purpose flour
2c rolled oats
1 t baking soda
1 t ground cinnamon
1/4 t ground nutmeg
16 T butter
3/4 c packed light brown sugar
3/4 c granulated sugar
1 t vanilla extract
1/2 t salt (omit if you are using salted butter)
2 lg eggs
1 c chopped walnuts
1 c raisins
Mix the flour, rolled oats, baking soda, cinnamon, and nutmeg together thoroughly with a whisk or fork. Set aside.
Cut the butter into chunks and melt in a large saucepan over medium heat. Remove from the heat and stir in the brown sugar, granulated sugar, vanilla and salt. Whisk in the eggs. Stir in the flour mixture just until all of the dry ingredients are moistened. Stir in the walnuts and raisins. Cover and refrigerate overnight.
Preheat the oven to 325 Degrees. Position racks in the upper and lower thirds of the oven.
For large cookies: scoop about 2 level tablespoons of dough and place the cookies about 3 inches apart on the cookie sheet.
For small cookies: scoop 1 level tablespoon of dough.
Bake for 15-17 min for large cookies or 13-15 min for small cookies, or until the cookies are deep golden brown. Rotate sheets from top to bottom and front to back (it really makes a difference) about halfway through the baking time to ensure even baking. Use a metal pancake turner to transfer cookies to a rack to cool completely before storing or stacking.
Can be store in an air tight container for several days.