Dishes: Oatmeal Raisin Deliciousness

Yes, they were that delicious that I had to alter the name. After a week of battling the flu I was itching to bake something this past weekend and since I was going to see my mom I knew it had to be something for her. One of her favorites are oatmeal raisin cookies and well I hadn't tackled them from scratch yet so it made me nervous. I had been eyeing this recipe from the Smitten Kitchen, I think it's something about the title itself that had me at hello. Yet I still found the need to rename them.

I made about 2 dozen small cookies with this recipe but easy to make larger ones or double the recipe.

1 stick, 4 ounces butter, softened

2/3 cup of brown sugar, packed (I used a little less, b/c mami doesn't like them too sweet)

1 large egg

1/2 teaspoon vanilla extract

3/4 cup (95 grams) all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon table salt (I used 1/2 teaspoon because I like more salt in my baked goods)

1 1/2 cups  rolled oats

1 cup raisins

In a large bowl, cream together the butter, brown sugar, egg and vanilla untill smooth, I used my stand mixer in order to get it smooth (a hand mixer works perfectly or even the old fashioned way with a wisk).

In a separate bowl, whisk the flour, baking soda, cinnamon and salt together (make sure it's completely mixed).

Stir this into the butter/sugar mixture.

Stir in the oats and raisins (SK adds walnuts, I do not because of my peanut allergy).

**loving the chalkboard paint I used our containers :)

I chilled the dough in the fridge for 20 minutes but even 5 or 10 makes a difference. (Chilling the dough gives you an extra chewy cookie. Thanks for the tip SK!) It's worth the extra time.

Pre-heat the oven to 350 F before you scoop the cookies and make sure it's completely heated before scooping them on a cookie sheet.

The cookies should be two inches apart on a parchment-lined baking sheet ( I use these silicone sheets that are fabulous but I need to get better at making them all the same size). 

Bake them for 10-12 minutes (your baking time will vary, depending on your oven and how cold the cookie dough was) mine cooked for 12 minutes.

Take them out when the edges are golden but still undercooked-looking on top.  Let them sit on the hot baking sheet for 5 minutes (to finish cooking out of the oven) before transferring them to a rack to cool.

Go ahead and indulge in one while they are nice and warm.

**PS Too keep them fresh store them in an air tight container or ziploc bag (they are still soft and chewy a week later).

I thought this would be the perfect way to start the weekend, a cookie that can double as breakfast and dessert... Yes please! This weekend we'll be doing a lot of planning for the kitchen facelift {and I am totally giddy over getting it all started}, catching up on some rest before a nutty week of travel next week.  What are you up to?

TGIF lovelies.

xo

Natalie