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Friday, June 6

Oatmeal raisin cookies

Flour, all purpose
¾ cup
Baking soda
½ teaspoon
½ teaspoon
Salt, kosher
¼ teaspoon
Butter, unsalted, softened
½ cup
Sugar, granulated
¾ cup
Sugar, dark brown
¼ cup packed
1 large
Vanilla extract
½ teaspoon
Oats, quick cook
1 ½ cups
½ cup
  1. Preheat to 375°F; position racks in the upper and lower thirds.
  2. In a medium bowl, combine the flour, baking soda, cinnamon, and salt.
  3. In a large bowl, using an electric mixer, beat the butter and sugars together until light and fluffy, about 2 minutes.
  4. Add the egg and vanilla.
  5. At low speed, gradually add the flour mixture until just incorporated, then beat in the oats and raisins.
  6. Form half of the dough into 1-inch balls, and arrange 2 inches apart on two large baking sheets.
  7. Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from the top to bottom and from the back to front halfway through baking.
  8. Let the cookies cool on the baking sheets 2 minutes before transferring to a rack to cool completely.
Recipe from Food&Wine Magazine, April 2014.

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