Oatmeal Raisin Cookies


Ingredients
  • 1 1/2 cups flour
  • 1/2 Tsp. salt
  • 1/2 Tsp. baking POWDER, 1/2 Tsp. nutmeg, 1/2 Tsp. cinnamon
  • 3 Cups oat meal (I like Large Flake, Old Fashioned kind)
  • 1 1/2 cups raisins (I like large organic ones)** Reconstitute raisins by adding 2 TBS water or liqueur (rum, Grand Marnier, etc.) - put in microwave for about 1 minute - let stand for a couple of hours or overnight - but definitely until they are cool/room temperature.
  • 1/2 pound unsalted butter at room temperature
  • 1 Cup Brown Sugar
  • 1Cup white sugar
  • 2 large eggs
  • 1 Tsp. vanilla

    • Method:
  • Set oven to 350
  • Mix flour, salt, baking soda, spices together, set aside
  • Beat butter until creamy
  • Add sugars & beat until fluffy
  • Add eggs, one at a time and beat thoroughly
  • Add dry ingredient & stir thoroughly
  • Add raisins and stir well
  • For dough into 2" balls, place on parchment lined pans & flatten cookie balls slightly on top
  • Bake 20-25 minutes until edges are golden brown in color.
  • Remove from oven & let rest for 30 minutes before eating (otherwise they seem to fall apart.)
    •



    Chocolate Chip Cookies

    Ingredients
  • 2 cups plus 2 TBS flour
  • 1/2 Tsp. salt
  • 1/2 Tsp. baking SODA, 1/2 Tsp. nutmeg
  • 1 -2 cups Chocolate Chips
  • 12 TBS ( 1 1/2 sticks) unsalted butter melted and cooled to room temperature
  • 1 Cup Brown Sugar
  • 1/2 Cup white sugar
  • 1 large egg plus 1 egg yolk
  • 2 Tsp. almond extract

    •  Method:
  • Set oven to 325
  • Mix flour, salt, baking soda, spices together, set aside
  • Mix butter and sugars together
  • Add egg & egg yolk one at a time and beat thoroughly
  • Add dry ingredient & stir thoroughly
  • Add chocolate chips and stir well
  • Take about 1/4 cup of cookie dough and form into balls. Tear balls apart in 2 halves. Rotate 90 degrees and stick back together with pointy bits up*** (Don't ask - this something I found in Cook's magazine and it seems to make a difference in how the cookies turn out)
  • Place on parchment lined baking sheets (should make about 16-20 big cookies)
  • Bake 15 - 18 minutes (check after about 13 minutes depending on your oven). Edges should be brown and centers still slightly puffy.
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