Tuesday, September 21, 2010

"C" is for Cookies

I had already cut the front and backyard though it's still 90 frigg'n degrees out in the middle of Sept. I think we have had only one week since the beginning of the summer where it hasn't been so damn HOT! I can't wait for Fall, but I did look at the long-range forecast and temperatures should start trending down after this weekend.
Still trying to be semi productive on my day off I decide to make some Oatmeal Raisin Cookies and to use up some oat I purchased for another dish.
I've already tried a couple the cookies semi warm and they are pretty damn good. Here is the recipe if you want to enjoy some for yourself. I found it on the website Epicurious.com.  I hope you have fun making them and sharing with friends. If you wanted to be stingy I wouldn't blame you ;-)

Trout Dale Oatmeal-Raisin  Cookies

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 cup (6 ounces) raisins
  • Special Equipment: Cookie sheets (not insulated); baking parchment or Silpat or other nonstick baking mats (optional); flat paddle aattachment for electric mixer (optional)
  • Pan Preparation: Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.

Divide oven into thirds and preheat to 350°F. Bake 12 to 16 minutes. Prepare the cookie sheets as directed.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla and scrape down the bowl again.
Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff. (You can make the dough ahead, cover, and refrigerate for several hours.)
Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.
Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. When the cookies are completely cool, store them in an airtight container.

Read More http://www.epicurious.com/recipes/food/views/Trout-Dale-Oatmeal-Raisin-Cookies-240345#ixzz10CRRYi5R

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