Jan 17, 2011

Chewy Oatmeal Raisin Cookies.

There has been a slew of articles in Danish media about how packets of oatmeal found in Danish supermarkets may have fungus in them. My reaction to this gross news, but naturally,  was a - must. have. now - craving for oatmeal cookies. The recipe is from smittenkitchen.com. That site!! You must go there if only to drool at pictures. I love her recipes. She makes them out of a kitchen smaller than mine and with everyday appliances, it makes her recipes feel so much more do-able. The cookies turned out perfect. Crispy edges, chewy insides.

For about 24 cookies or more (depending on the size of your cookies) you will need. Note - 1 cup = approx 2.5 Decilitres
1/2 cup (1 stick or 113 grams) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt ( Use half a teaspoon, if you like more salt in your cookies)
1 1/2 cups rolled oats
3/4 cup raisins

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, and raisins. Chill the dough for a bit in the fridge. I didn't time the chilling. It chilled for as long as it takes to hang dry a load of laundry. 

Preheat oven to 350°F (175°C). Scoop and line up cookies two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (baking time will vary, depending on your oven and how cold the cookies were going in). Take them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. See if you have the patience to let them cool.

*Colour will vary. Mine are a very dark brown because I used dark brown sugar instead of light brown.

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