Oatmeal raisin cookies plus
Feb. 9th, 2014 01:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eve11Baking these today, as usual amalgaming several recipes found online:
I call them Oatmeal raisin cookies plus because they have some extra stuff in them:
1 cup butter (softened/room temp)
1 1/2 cups dark brown sugar (packed)
2 eggs
2 cups flour (unsifted)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups oatmeal (quaker quick cooking oats)
1 cup raisins or mixed raisins and dried cranberries
1 teaspoon vanilla
1 teaspoon fancy hazelnut coffee flavor syrup (thanks![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
kalypso_01)
1/2 cup Heath bar chocolate toffee bits
Preheat oven to 350F.
Combine raisins and cranberries with 1/2 cup to 1 cup water and cook over medium high heat until raisens are puffy and reconstituted a bit. Drain, set aside to cool.
Cream butter and brown sugar in electric mixer until mixed. Add eggs one at a time. and mix on medium/high until it's a smooth consistency. Add vanilla and hazelnut syrup. Mix to combine.
Meanwhile, add flour, salt, cinnamon, baking soda, baking powder, and oats to a large bowl and mix to combine. Add the flour mixture a bit at a time to the mixer and beat until well mixed, scraping sides with a spatula as necessary. When everything is mixed together, add raisins/cranberries and chocolate toffee bits and mix until everything is combined evenly.
Set dough in fridge for about 15 minutes or so, while you clean up all of the ingredients and mixer stuff. Lightly grease 2 cookie pans (or do what I do and use re-usable silicone baking sheets, thanks again tokalypso_01). Spoon dough 1 teaspoon at a time onto sheets; I got 16 cookies per sheet. Bake for 8-10 minutes until the edges are browning and the tops are browning a bit. Remove from oven, let cool a few minutes on the sheet and then transfer to wire rack to cool the rest of the way. I basically just baked the sheets one at a time, keeping the dough in the fridge and letting the ones just out of the oven cool while I filled the new sheet, then put the new sheet in the oven and transferred the others to the wire racks.
This made a lot! Almost 80 cookies just using small dollops with a teaspoon. They are very yummy though. I have...fewer than that remaining after the baking and sampling process.
I call them Oatmeal raisin cookies plus because they have some extra stuff in them:
1 cup butter (softened/room temp)
1 1/2 cups dark brown sugar (packed)
2 eggs
2 cups flour (unsifted)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups oatmeal (quaker quick cooking oats)
1 cup raisins or mixed raisins and dried cranberries
1 teaspoon vanilla
1 teaspoon fancy hazelnut coffee flavor syrup (thanks
kalypso_01)1/2 cup Heath bar chocolate toffee bits
Preheat oven to 350F.
Combine raisins and cranberries with 1/2 cup to 1 cup water and cook over medium high heat until raisens are puffy and reconstituted a bit. Drain, set aside to cool.
Cream butter and brown sugar in electric mixer until mixed. Add eggs one at a time. and mix on medium/high until it's a smooth consistency. Add vanilla and hazelnut syrup. Mix to combine.
Meanwhile, add flour, salt, cinnamon, baking soda, baking powder, and oats to a large bowl and mix to combine. Add the flour mixture a bit at a time to the mixer and beat until well mixed, scraping sides with a spatula as necessary. When everything is mixed together, add raisins/cranberries and chocolate toffee bits and mix until everything is combined evenly.
Set dough in fridge for about 15 minutes or so, while you clean up all of the ingredients and mixer stuff. Lightly grease 2 cookie pans (or do what I do and use re-usable silicone baking sheets, thanks again to
kalypso_01). Spoon dough 1 teaspoon at a time onto sheets; I got 16 cookies per sheet. Bake for 8-10 minutes until the edges are browning and the tops are browning a bit. Remove from oven, let cool a few minutes on the sheet and then transfer to wire rack to cool the rest of the way. I basically just baked the sheets one at a time, keeping the dough in the fridge and letting the ones just out of the oven cool while I filled the new sheet, then put the new sheet in the oven and transferred the others to the wire racks.This made a lot! Almost 80 cookies just using small dollops with a teaspoon. They are very yummy though. I have...fewer than that remaining after the baking and sampling process.
