Oatmeal Cookies
I realized after the fact that last Sunday was the beginning of Downton Abbey season 4! I have been waiting so long for the new season to begin that I missed the first episode… hehe. So today I am prepared and have the TV set and ready to go as well as a fresh batch of oatmeal raisin cookies.
When it comes to oatmeal raisin cookies I prefer them soft and chewy. I skipped the chocolate chips this time around because I really wanted the warm cinnamon, chewy raisins, and buttery oat flavor to really shine though. I used a oatmeal cookie recipe from smittenkitchen.com. These cookies were great and exactly what I was looking for to satisfy my oatmeal cookie craving.
Ingredients: (yields about 1 dozen two tablespoon sized cookies)
- 1/2 cup of unsalted butter,softened
- 2/3 cup of light brown sugar, packed
- 1 large egg, room temperature
- 1/2 teaspoon of vanilla extract
- 3/4 cup of flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of salt
- 1 1/2 cup of rolled oats
- 3/4 cup of raisins
- 1/2 cup of pecans, chopped
In a large bowl cream together the butter, light brown sugar, egg and vanilla until smooth. In a separate bowl whisk together the flour, baking soda, cinnamon and salt.
Add the flour mixture to the butter mixture and stir until just combined. Then stir in the oats, raisins and nuts until incorporated.
Cover the dough with plastic wrap and refrigerate the dough for about 1 hour. Heat the oven to 350 degrees. Make sure the oven is fully heated before scooping the cookies.
Remove the dough from the refrigerator and scoop the cookies. Place the cookies about 2 inches apart on a parchment lined baking sheet.
Bake the cookies for about 10-14 minutes (The baking time will vary depending on how big you make the cookies, so keep a close eye on them) taking them out when the edges are golden brown and still a little under cooked looking on the tops. Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack to fully cool.