A bright but drizzly day in Seattle in the mid 50s on this Easter Sunday. Since the wet weather was not conducive to our a normal 40 mile bike ride, Robert and I decided to partake in a little science experiment in the kitchen: baking cookies.
The specific cookie challenge: Oatmeal-Raisin Chocolate Chip Cookies. Here’s my recipe modeled after a recipe from MyRecipes version.
Servings: about 28 cookies.
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup uncooked quick-cooking oats
- 3/4 teaspoon salt
- 6-ounce semisweet chocolate morsels
- 1/2 cup raisins (Suggestion: if raisins are very dry, soak in a little liquid like rum to hydrate).
1. Flour mixture: Combine flour, baking soda, oats and salt in a small bowl. Set aside.
2. Butter mixture: Beat softened butter, granulated sugar and brown sugar with an electric mixer until creamy. Add eggs and vanilla. Beat until blended.
3. Gradually add butter mixture to flour mixture. (I mixed with a large spoon).
4. Stir in chocolate morsels and raisins.
5. Lightly grease baking sheet with butter or Pam Cooking Spray
6. Drop cookie dough in tablespoons about 1 inch apart on baking sheet.
7. Bake at 350 degree for 8 to 14 minutes or until golden brown and slightly crunchy.
8. Remove to wire rack to completely cool