If sweet and chewy translates to cookie bliss, this recipe from "Baking
9-1-1" (Fireside, $14) is a perfect treat.
The high oven temperature causes the cookies to puff and set on the outside
before the inside sets completely, making a thicker cookie, writes author
Sarah Phillips, who also advises not to overbake these treats.
When we made them in the test kitchen, tasters marveled at the crispy
exterior that yielded to a soft and flavorful interior.
One caveat, though: The dough is extremely stiff, and may be difficult to
stir for those with mobility problems.
2 cups flour
1 teaspoon baking soda
1/2 teaspoon each: baking powder, salt
2 sticks (1 cup) unsalted butter, room temperature
1 cup each: granulated sugar, packed dark brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups quick-cooking oats (not instant)
1 cup raisins
1/2 cup chopped walnuts
Preparation time: 15 minutes
Cooking time: 12 minutes per batch
1. Heat oven to 400 degrees. Combine flour, baking soda, baking powder and
salt in a medium bowl; set aside.
2. Beat the butter in the bowl of an electric mixer until softened. Beat in
sugars until well blended. Beat in the eggs, one at a time, blending well
after each addition. Beat in vanilla. Fold in the flour mixture with a
rubber spatula. Blend 5 seconds with the mixer on low. The batter will be
thick. Stir in the oats, raisins and nuts.
3. Drop by rounded tablespoonful onto ungreased or parchment-lined cookie
sheets 2 inches apart. (For smaller cookies, drop by the teaspoonful.) Bake
until lightly browned and edges are set, 12-15 minutes.
4. Cool cookie sheets on a wire cake rack 1-2 minutes. Gently remove the
cookies from the sheets to the rack; cool completely.
Nutrition information per serving:
160 calories, 37% of calories from fat, 7 g fat, 3 g saturated fat, 25 mg
cholesterol, 24 g carbohydrates, 2 g protein, 82 mg sodium, 0.9 g fiber
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