Monday, June 28, 2010
Oatmeal Cookies... Please and Thank you
Thick and Chewy Oatmeal Cookies
From Smitten Kitchen
I added a bit more raisins then the recipe states. I just could not let them go to waste. I also used Deb's trick of baking up really thick cookies by chilling the dough before baking.You can also freeze the dough if you want to have a small batch baked for when someone special comes around.
1/2 cup butter, softened
2/3 cup light brown sugar packed
3/4 teaspoon vanilla
3/4 cup of flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 and 1/2 cups oats
3/4 cup raisins ( I used about a cup)
1/2 cup chopped walnuts, optional
Preheat oven to 350
Cream together butter, brown sugar, eggs and vanilla until smooth. In another bowl whisk together flour, baking soda, cinnamon and salt. Combine the butter and flour mixture. Stir in the oats, raisins and walnuts.
Chill the dough (optional if you have the time.) Scoop onto baking sheet about 2 inches apart.
Bake 10 to 12 minutes until the edges of the cookies are golden brown and the tops are still look a bit undercooked. Let them cool for about 5 minutes on the baking sheet before removing to a cooling rack.