Thursday, June 9, 2011
This is probably the reason that I rarely bake cookies (other than my CCCs). I'm always disappointed. This recipe, though. WOW. I loved it. Actually, one of the guys at work has been having a rough week; it was also his request for the cookies. When I reminded him about it yesterday, he told me he had a DELICIOUS oatmeal raisin cookie with icing. I knew what that implied...Danielle get to work and make me some icing NOW!
Just kidding, the guys are always extremely sweet to their lonesome female colleague. Regardless, I have to say these cookies are going to be a big success with them tomorrow. I'm thrilled I get to bring them in because they look, smell, and yeah, (I had to) taste delicious. They came straight from a favorite source (Smitten Kitchen).
Oatmeal Raisin Cookies (adapted from here)
Serves: 18 (3 dozen cookies)
1/2 cup butter, softened
2/3 cup brown sugar
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 (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/3 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Also, I hardly looked at the directions while I cooked (I am so bad)! But my recipe goes something like this: Drop the raisins into 2 cups of very hot water. Let soak while we do the rest. Combine the flour, nutmeg, baking soda, and cinnamon. Then, in a different bowl, beat the butter, sugar, egg, and vanilla. Beat well. Now, with a large wooden spoon, gently fold in the dry ingredients until just combined. Then add the oats and raisins, also folding in gently. Roll into 1-inch balls and place on greased cookie sheets. Refrigerate for at least one hour. Then, preheat the oven to 350 degrees F. Let bake about 12 minutes (edges will be slightly browned). Remove and let cool completely. Meanwhile, combine powdered sugar, milk, and remaining vanilla until an icing-like consistency. Drizzle over the tops of the cookies and let cool. I left them in the fridge overnight so the icing would harden up. That way, when you want to bring them anywhere, you don't run the risk of the icing getting ruined.
It's been an exciting week in my kitchen and I can't wait to share some of those things with you in the next week or two.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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