In a continued effort this past weekend to clean out Paul’s refridgerator, I made a mean batch of cookies.
It all started on Saturday evening, when Adam and Anthony came over to help me eat OTHER leftovers in Paul’s fridge. I think we saw a cookie or cake commercial and someone (Anthony maybe??? or was it Adam????) said that a good oatmeal raisin cookie beats the socks off of whatever was on the screen. I thought “you’re right!” and jumped up (no, literally, I jumped up off the couch) to start a batch.
This was my maiden voyage using the new edition of the BHG (seriously, by now you know that means Better Homes and Gardens) cookbook. You can get that wonderful resource here, among other places.
Here’s their recipe with (of-course) my modifications:
Oatmeal Raisin Cookies
3/4 cup butter, softened (uh, NO. I don’t think so. I used 3/4 cup non-fat, plain yogurt)
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves (optional) (didn’t have it, so I used fresh nutmeg instead. you can use this or leave it out!)
1 tsp. vanilla
1-3/4 cups all-purpose flour (the recipe in my book – the one I’m printing here is from their online database – said only 1.5cups flour. I added a touch more, but not a full 1.75 cups. Also I used gluten free flour, and it worked GREAT)
2 cups rolled oats
Add-ins: dried cranberries, raisins, chopped pecans
1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.
(RIGHT. I did NOT do that. I didn’t have a mixer on hand. What I did have was a rubber spatula, a whisk and my arm. I followed their order though, which worked great. Before I added more flour, I stepped away for about 10 minutes to do something else, and when I came back, the oats had absorbed some of the liquid so I didn’t need to add as much extra flour as I thought I needed)
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.
(yeah, no. I made HUGE cookies, the size of my fist. They were probably twice the size of the recommended cookie size, but it only has yogurt in it, so who cares?!?!?! Oh yeah, they took twice as long to cook. 16 minutes, don’t peek, and they won’t brown too much. Just trust they’re done)