Saturday, February 4, 2012

Why We Make Cookies

Because they smell so good baking! And to eat one is a quick "pick me up" !

I have taken to making thin crispy chewy kind of cookies rather than the thicker cake-y kind.

Crispy Chewy Oatmeal Deluxe Cookies

· 1 1/4 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 pound (2 sticks)  butter, room temperature
· 3/4 cup packed light-brown sugar minus 2 TBSP.
· 3/4 cup granulated sugar minus 2TBSP.
· 1 large egg
· 1 teaspoon pure vanilla extract
· 1 1/2 cups quick oats
· 1 cup raisins or less (craisins OK)
· 1-1 1/2 cups choc. chips
· 1 cup chopped walnuts
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
Wait: Joan just uses a wooden spoon!
Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, raisins, chocolate, and walnut pieces; mix to combine after each addition.
Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
I did 8 cookies to a pan.
Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days