It’s been a few weeks, but only because I’ve been making cookies for Scott that would be repeats on here. We also spent a fantastic weekend away celebrating his birthday, and I was being too lazy to put up a post!
We have a bake sale coming up at work to benefit our back to school drive, so I’ll have quite a few weeks of new recipes coming up soon. So, this week, we revisit and oldie but a goodie recipe, the Oatmeal Raisin cookie. He asked for these, probably because of their fantastic simplicity.
Original recipe can be found here: http://www.bakerita.com/white-chocolate-cinnamon-oatmeal-cookies/
Here’s What You Need:
1/2 cup butter, softened
3/4 cup dark brown sugar
1 teaspoon vanilla extract
3/4 cup (3.2 oz) all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon salt
1 teaspoon cinnamon
4 oz. white chocolate, chopped
1 1/2 cup old-fashioned oats
1/2 cup raisins (not in the original recipe, I added these)
And Here’s What You Do:
- Preheat oven to 350.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg and vanilla until well blended. Combine the flour, cornstarch, salt, and cinnamon; stir into the creamed mixture. Stir in the white chocolate, oats, and raisins. Refrigerate for at least two hours in a bowl covered in plastic wrap.
- Scoop tablespoon-sized balls onto a lined baking sheet. Bake for 10-12 minutes until the outsides are set and golden brown and the middle is just beginning to set. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack.
I have never had good results with refrigerating dough. I’m not sure why I keep trying it, but I do. And I was disappointed again this time. The picture on the website has them looking like lovely, oaty discs of deliciousness, but these turned into cookie lumps. I swear, I’m never doing it again. Okay, maybe for sugar cookies or something that really needs to hold its shape. Luckily, they aren’t hard like rocks. They are just dense.
Until Next Time,
Peace, Love, and Cupcakes