Excerpt
from Teen Cuisine
by Matthew Locricchio
Oatmeal Raisin
Cookies
By Matthew Locricchio,
Author of Teen Cuisine
Oh, the oatmeal cookie. What an inspired creation . .
. a portable bite of bliss. There are very few things that can match
the irresistible aroma of cookies baking. And somehow, no matter where
you are, this aroma will find you. Homemade is always worth the effort
-- especially with cookies. I recommend that you bake these cookies one
baking sheet at a time to make sure they cook evenly.
MAKES ABOUT 3 DOZEN COOKIES
1 cup unbleached all-purpose flour
½ cup whole wheat flour
2 cups old-fashioned rolled oats (not instant)
1¼ cups raw (turbinado) sugar
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon freshly grated ground nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature plus ½ teaspoon for greasing
¼ cup whole milk
2 tablespoons molasses
1 large egg
1 teaspoon pure vanilla extract
¾ cup chopped walnuts
½ cup raisins
On your mark
MAKES ABOUT 3 DOZEN COOKIES
1 cup unbleached all-purpose flour
½ cup whole wheat flour
2 cups old-fashioned rolled oats (not instant)
1¼ cups raw (turbinado) sugar
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon freshly grated ground nutmeg
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature plus ½ teaspoon for greasing
¼ cup whole milk
2 tablespoons molasses
1 large egg
1 teaspoon pure vanilla extract
¾ cup chopped walnuts
½ cup raisins
On your mark
- Preheat the oven to 350°F with an oven rack in the middle slot of the oven.
- Using a piece of wax paper, lightly grease two 10 ½ by 15
½-inch cookie sheets with ½ teaspoon butter. Set aside.
- Combine the all-purpose and whole-wheat flours, oats, raw sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl. Whisk until well mixed.
- In a separate bowl, combine the butter, milk, molasses, egg, and vanilla.
- Beat with an electric hand-mixer at medium speed until the mixture is smooth. Add to the dry ingredients. Toss all of the ingredients together to moisten.
- Mix in the nuts and raisins.
- Scoop up about a tablespoon of dough and drop onto the greased cookie sheet. Repeat until you have 12 cookies about 2 inches apart.
- Bake one sheet at a time on the middle rack of the oven for 18 minutes, or until the edges are crisp and start to color. Let the cookies cool on the baking sheet for 10 minutes.
- In the meantime, prepare and bake the next tray. Continue until all the cookies are baked.
- Once the cookies have cooled for 10 minutes, use a spatula to lift them off the cookie sheet and place them on a rack to cool completely.
Copyright © 2011 Matthew Locricchio,
author
of Teen Cuisine