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Posts Tagged ‘oatmeal’

68 Days of Gourmet: Day 20

The beautiful thing about 68 Days of Gourmet is that my options are wide open. When a food magazine is in publication for 68 years you can be sure that they probably have a recipe for most anything you’re craving.

We picked up a Christmas tree on Sunday. We planned on decorating it Monday and I thought I’d bake some cookies to be festive and go with our eggnog (and because I love any excuse to bake cookies). One of our favorite cookie combinations is Oatmeal Chocolate Chip. I’ve tried several different recipes in the past and decided to try Gourmet’s recipe since I’m in the middle of 68 Days of Gourmet.

This recipe was super simple. The dough was made and ready to go in the oven in less than 10 minutes. The cookies smelled great cooking and were the perfect treat for holiday decorating! These are great and we’ve enjoyed having them around the house this week.

Chocolate Chip Oatmeal Cookies
(Recipe source Gourmet, March 1994)
Printable Recipe: Chocolate Chip Oatmeal Cookies

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) semisweet chocolate chips

Directions:

Preheat oven to 350 degrees.

Whisk together flour, baking soda, baking powder, salt and oats in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held mixer) cream butter and sugar on medium-high speed until fluffy and lightened in color, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and then slowly beat in flour mixture. Stir in chocolate chips after flour has been incorporated.

Drop dough in rounded tablespoons onto baking sheet, leaving about 2 inches between cookies. Bake for 12-15 minutes (I only baked mind for 9 minutes because we prefer soft and not crisp cookies), or until golden. Cool completely on wire racks.

Store in an airtight container for up to 5 days.

Yield: 5-6 dozen (Recipe can easily be cut in half)

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oatmealraisin

Oatmeal raisin cookies are my FAVORITE. Seriously…if I could only eat one kind of cookie for the rest of my life it would be oatmeal raisin. I love them thick and chewy on the inside and a little crisp around the edges. I tried this recipe from Smitten Kitchen a few months ago and I  think it’s great and have made it several times since.

Most recently, I made them for Round 8 of Operation Baking Gals. This is a great organization where you join a team to bake for our troops overseas. I participated in Round 6 over Christmas and found it very rewarding. Here is my post explaining the organization and what I baked last time.

The soldier that we baked for this time was stationed in Iraq and has a wife and new baby at home. My package had oatmeal raisin cookies, peanut butter cookies and lots of other goodies (granola bars, mac and cheese, magazines, etc) .

If you’d like to do something for our troops overseas, I highly recommend joining a baking team at Operation Baking Gals!

Oatmeal Raisin Cookies
(Recipe source Smitten Kitchen)

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 1/3 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 cups rolled oats
1 1/2 cup raisins
1 cup walnuts or pecans, toasted and chopped (optional)

Directions:

Preheat oven to 350 degrees.

Whisk together flour, baking soda, cinnamon and salt. Set aside.

Fit a stand mixer with the paddle attachment. On medium speed, cream together butter and sugar until fluffy and lightened in color (1-2 minutes). Add eggs one at a time and vanilla until smooth.

Reduce mixer speed to medium-low and slowly mix in flour mixture. Stir in the oats, raisins and nuts.

Chill the dough for at least 30 minutes before scooping onto a cookie sheet. Make sure they’re about two inches apart. Bake for 9-11 minutes. Take them out when they’re beginning to get golden around the edges and look a little undercooked in the middle.

Let cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.

Yield: 4 dozen cookies

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