Nicole and I have made this recipe 4 times since it was published in the Washington Post in early July. Everyone raves. Even though the last time we used partially melted butter, and the cookies looked very much like an alien landscape, they were still delicious. The dried cranraisins make the difference. The recipe says it makes 30 cookies. We’ve never made more than 24 cookies–but Roger eats a lot of dough in the process.
Outrageous Oatmeal Cookies
(Makes about 30 3-inch cookies)
These cookies are adapted from a Starbucks recipe.
1 ½ cups old-fashioned oats (do not use quick-cooking or instant)
½ cup flour
½ cup dark raisins
½ cup golden raisins
¼ cup dried cranberries (I use Cranraisins—they’re usually in the produce aisle.)
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
(If you use salted butter, omit the additional salt in recipe.)
½ cup packed dark brown sugar
1 large egg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
· Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. (Using parchment paper does make a significant difference.
· Combine the oats, flour, ¼ cup of the dark raisins and ¼ cup of the golden raisins, the dried cranberries, baking powder, baking soda and salt in a mixing bowl.
· Combine the remaining ¼ cup dark raisins and ¼ cup golden raisins (for topping) in a separate bowl.
· Combine the butter and sugars in the bowl of a stand mixer or hand-held mixer; beat on medium-high speed for about 2 minutes or until light and fluffy. Add the egg, cinnamon and vanilla extract; beat on medium speed until well incorporated.
· Reduce the speed t low; gradually add the oats mixture, mixing until just combined.
· Drop the dough by heaping tablespoonfuls onto the baking sheets, spacing them 2 inches apart. Place one mounded teaspoon of raisins on top of each portion of dough (flatten the dough slightly to keep the raisins from rolling off). Bake for 12 to 16 minutes, until the cookies are light golden brown yet still soft. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
97 calories, 2 g. protein, 16 g. carbohydrates, 3 g. fat, 2 g. saturated fat, 13 mg. cholesterol, 56 mg. sodium, 1 g. dietary fiber, 8 g. sugar.
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