I have a slight problem. No matter the occasion, I want to feed people. You’ve got a birthday, I’ll bring cupcakes. Retirement party, how ’bout some yummy dip? M and I’s four-month anniversary? I’ve got just the thing. M once told me his favorite kind of cookie is oatmeal raisin with walnuts. My first instinct was to rush home that night and whip up a batch. But I decided to hold off. After all, oatmeal cookies taste best when the weather is just starting to cool off a bit. At least I think so. So when M and I celebrated our anniversary this past weekend, I tucked a few of these gems in with his card. He liked the cookies and was impressed that I remembered he’d said they were his fave. This recipe was very good. I’m not sure I’ll keep it as my go-to oatmeal cookie, but I’ll have to see. I’m already searching for other recipes for M to taste test. I hope he doesn’t mind…
Old-Fashioned Oatmeal Cookies adapted from Williams-Sonoma, Essentials of Baking Ingredients: 1 c. all=purpose flour 1/2 c. whole-wheat flour
1 tsp. baking powder 1 TBSP ground cinnamon 1/4 tsp. salt
1/2 c. unsalted butter, at room temperature 1 c. firmly packed dark brown sugar 1/2 c. granulated sugar 2 large eggs 2 tsp. vanilla extract 1 1/2 c. old-fashioned rolled oats 1 1/2 c. raisins 2/3 c. walnuts, toasted and chopped Directions:
1. Position a rack in the middle of the oven and preheat to 350 degrees F. Line two baking sheets with parchment or a silicone baking mat. 2. In a bowl, sift together the flours, baking powder, cinnamon, and salt. Set aside. 3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter nad sugars on medium speed until smooth. Scrape down the sides of the bowl.
4. Add the eggs and vanilla and beat on low speed until well blended.
5. Add the dry ingredients in three batches. Add the oats and mix until well incorpated. 6. When the oats are incorporated, add the raisins and walnuts and mix only until incorporated. 7. Drop the dough by heaping tablespoons or scant standard-sized scoop onto the baking sheet, spacing three inches apart. Bake cookies one sheet at a time until they are evenly light brown and the tops feel firm when lightly touched, 15–20 minutes. 8. Let the cookies cool on the baking sheets for five minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to three days. One year ago:black bean soup with cumin crema