Challenge: Recipe (Food) II (Basic Editing III)
Camera: Nikon Coolpix 5200
Location: my living room
Date: Jan 10, 2006
Galleries: Studio, Food and Drink
Date Uploaded: Jan 10, 2006
|I still do everything by hand when I'm baking, unless I'm in a rush. My bf thinks I'm nuts, but that's the way my mom always did (and still does) it. I'm pleased with how this came out, I just wish it was advanced editing so I could fix a few things hehe.
Enjoy the cookies!
Soft Raisin-Oatmeal Drop Cookies
from "The All-American Cookie Book" by Nancy Baggett
This is a great book of cookie recipes; every cookie that I have made has met with rave reviews.
I substituted chocolate chips for the raisins, because I am too lazy to go and get raisins.
1 1/2 cups raisins
2 cups all-purpose white flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 cup packed light brown sugar
1/2 cup sugar
1 large egg, plus 1 large egg yolk
2 1/2 tablespoons light or dark corn syrup
2 1/2 teaspoons vanilla extract
1 1/2 cups old-fashioned rolled oats
Preheat oven to 325 degrees F. Coat baking sheets with nonstick spray.
In medium bowl combine raisins with enough hot water to cover; set aside.
In medium bowl, thoroughly stir together flour, baking soda and salt; set aside. In large bowl with an electric mixer on med. speed beat together butter, brown sugar and sugar until light and smooth, about 1 minute. Add egg and egg yolk, corn syrup and vanilla; beat until well blended and fluffy, about 2 mins. Beat in the flour mixture until well blended. Thoroughly drain the raisins; add raisins and oats to the dough and stir until evenly incorporated.
Drop dough onto baking sheets by heaping measuring tablespoonfuls, spacing about 2 1/2 inches apart.
Bake the cookies one sheet at a time in the middle of the oven for 12-15 minutes, or until lightly tinged with brown and almost firm when pressed in the centers. Reverse sheet from front to back halfway though baking for even browning.
Transfer sheet to wire rack and let stand until cookies firm up slightly, about 2 minutes. Transfer cookies to wire rack and let stand until completely cooled.
Store in an airtight container for up to 2 weeks or freeze for up to 1 month. Makes 40-45 cookies.
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