BIG CHEWY OATMEAL RAISIN COOKIES
Yield: 16 to 20 large cookies
½ lb butter, softened but still firm
1 c light brown sugar
1 c white sugar
2 eggs
1½ c all purpose flour
½ tsp table salt
½ tsp baking powder
¼ tsp fresh ground nutmeg
3 c rolled oats
1 1/2 c raisins or dates
Preheat oven to 350º.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
Mix flour, salt, baking powder and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
Form dough into 2 inch balls, placing each dough round onto cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. Cool on rack at least 30 minutes.
Notes:
(i) Do not overbake these cookies The edges should be brown but the rest of the cookie should still be very light in color.
Monday, January 26, 2009
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