Monday, September 6, 2010

Oatmeal Raisin Cookies

I get to bake from time to time... So I decided that I'm gonna share some recipes with you whenever I make smth nice =)) 
Yesterday I made these:

1 cup (226 grams) unsalted butter, room temperature
1 cup (210 grams) light or dark brown sugar
1/3 cup (65 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1 teaspoon salt 
1/2 teaspoon ground cinnamon
3 cups (260 grams) old-fashioned rolled oats
1 cup (140 grams) dark raisins

Preheat oven to 350 degrees F (177 degrees C) with oven rack in the center of the oven. Line two baking sheets with parchment paper. 
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until creamy and smooth (about 2 - 3 minutes). Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the rolled oats and raisins.
For large cookies, use a generous 1/4 cup of batter and place six cookies on each baking sheet. Flatten the cookies slightly so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 14 - 18 minutes rotating the cookie sheets halfway through the baking time. The cookies are done when golden brown around the edges but still a little soft in the centers. (The longer the cookies bake the more crispy they will be.) Remove from oven and let the cookies cool a few minutes on the bakingsheet before transferring them to a wire rack to finish cooling. These cookies will keep several days at room temperature

The ones I made looked pretty much like in the picture =)))) And they were really tasty =))) I don't have brown sugar so I used white sugar and still they turned out just great  =)))

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