Oatmeal Raisin Cookies
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Golden Raisins3 cups
Dark Raisins1.5 cups
Light Brown Sugar (firmly packed)1 tsp
Vanilla2 large
Egg (beaten lightly)2.5 cups
All-Purpose Flour1.5 tsps
Baking Soda1 tsp
Salt2 tsps
Cinnamon1 tsp
Ground Cloves2 cups
Rolled Oat (old-fashioned)2 cups
Walnut (chopped)2 cups
Pitted Prunes (chopped)Directions:
1
In a small heatproof bowl let the golden raisins and the dark raisins soak in 1 cup of boiling hot water, covered, for 30 minutes, or until they are plumped
2
Drain the raisins over a bowl, reserving 1/3 cup of the soaking liquid
3
In a large bowl with an electric mixer cream the butter with the brown sugar and the vanilla until the mixture is light and fluffy and beat in the eggs
4
Into a bowl sift together the flour, the baking powder, the baking soda, the salt, the cinnamon and the cloves, add the mixture to the butter mixture in batches alternately with the reserved soaking liquid, stirring, and stir in the raisins, the oats, the walnuts and the prunes
5
Drop the batter by heaping tablespoons onto buttered baking sheets, flattening the mounds slightly with the back of the spoon, and bake the cookies in batches in the middle of a preheated 400°F
6
Oven for 6 to 9 minutes, or until they are golden
7
Let the cookies cool for 3 minutes, transfer them with a spatula to racks, and let them cool completely
8
Store the cookies in airtight containers
9
In a small heatproof bowl let the golden raisins and the dark raisins soak in 1 cup of boiling hot water, covered, for 30 minutes, or until they are plumped
10
Drain the raisins over a bowl, reserving 1/3 cup of the soaking liquid
11
In a large bowl with an electric mixer cream the butter with the brown sugar and the vanilla until the mixture is light and fluffy and beat in the eggs
12
Into a bowl sift together the flour, the baking powder, the baking soda, the salt, the cinnamon and the cloves, add the mixture to the butter mixture in batches alternately with the reserved soaking liquid, stirring, and stir in the raisins, the oats, the walnuts and the prunes
13
Drop the batter by heaping tablespoons onto buttered baking sheets, flattening the mounds slightly with the back of the spoon, and bake the cookies in batches in the middle of a preheated 400°F
14
Oven for 6 to 9 minutes, or until they are golden
15
Let the cookies cool for 3 minutes, transfer them with a spatula to racks, and let them cool completely
16
Store the cookies in airtight containers