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    Home » By Ingredient » Spices » Cinnamon

    Published: Dec 25, 2015 · Modified: Oct 2, 2020 by Usha Rao

    Oatmeal Raisin Cookies

    For this week’s Cooking from Cookbook Challenge (CCC), I baked a recipe from Wall Street Journal. This is the last recipe I baked for the bake-a-thon, that I can use for CCC as well. This recipe calls for refrigerating the dough for up to 4 days. I baked a small batch of cookies to take pictures and refrigerated rest of the dough for 2 days. Though I baked a small batch for pictures, I didn't get an opportunity to click.

    Oatmeal Raisin Cookies

    The rest of the cookies were baked on the morning I was leaving to India. Husband did not want to eat any cookies and I brought these freshly baked cookies to India. My nephews enjoyed them. Just like me, my older nephew gave mixed feedback. He thought the cookies were a bit salty. He did not want anymore but he gradually finished all the cookies leaving three for the pictures. He reminded me to click pictures as the cookies were fast finishing. I took a quick picture with my iPhone that night. As for the taste, initially I thought the cookies were a bit salty and as I ate more, I did not find it that salty. The only reasoning for this could be that salt was not evenly mixed in the flour.

    Oatmeal Raisin Cookies

    Source: WSJ weekend edition
    Total Time: 25 - 30 minutes (excluded time required to soak the raisins)
    Preparation: 20 minutes
    Bake Time: 15-17 minutes
    Yelled: 18-20 cookies depending on the size

    Ingredients:

    • 1 cup Raisins
    • 1 ¼ cups All-Purpose Flour
    • 1 tablespoon + 1 teaspoon Ground Cinnamon (I used 1 ¼ - 1 ½ tsp)
    • 2 teaspoon Baking Soda
    • 1 ½ teaspoon Fine Sea Salt
    • 1 ½ stick (12 tbsp) softened Unsalted Butter
    • 1 cup Light Brown Sugar, firmly packed
    • 6 tablespoon Granulated Sugar (almost ⅓ cup)
    • 2 cups Old Fashioned Oats
    • 1 extra large Egg
    • 1 ½ teaspoon Vanilla Extract

    Preparation:

    • Soak raisins for 30 minutes in hot water and drain.
    • Meanwhile, in a bowl sift together flour , cinnamon powder, baking soda and salt.
    • In a big bowl take butter, sugars and beat on medium speed until light and fluffy. I used my handheld electric mixer/beater. Do not over beat.
    • Add flour mixture and beat on low speed until well incorporated.
    • Mix in oats , followed by raisins, egg and vanilla extract. These can be mixed using a wooden spoon and I used the lowest setting of my handheld electric beater.
    • Using a tablespoon or an ice cream scoop, scoop out the dough and place it on a parchment paper lined baking sheet. Slightly flattened the dough. A ¼ cup measuring cup can also be used but I felt those would give me gigantic cookies and used a serving spoon. I used my hand to shape and flatten the cookies. Cookies spread a lot and place the cookies atleast 1½ - 2" apart.
    • Cover the baking sheet with a Saran Wrap and place the cookie sheets in the refrigerate for 4 days. Cookies can be baked right away and I baked 6 cookies right away for clicking the pictures but could not do so. I baked rest of the cookies 2 days later.
    • Preheat the oven to 350F.
    • Bake the cookies in the preheated oven for 15-17 minutes until golden brown on the outside and soft in the middle. The cookies I baked immediately without refrigeration were done in 15 minutes and the ones that were refrigerated for two were bone in 16-17 minutes.
    • Remove from the oven, rest for few minutes on the cookie sheet, transfer to cooling rack and cool completely. Store in an airtight container.

    Note:

    • I felt the cookies a bit salty and despite that I could not stop myself from eating. I also felt the salt was not evenly distributed.
    • Cookies spread a lot and place each cookie at least 1 ½ - 2” apart.

    This day in 2013: Crispy Corn

    Events: This goes to this week's Cooking from Cookbook Challenge.

    CCC Logo

    This is also part of the Bake-a-thon 2015

    [inlinkz_linkup id=584351 mode=1]

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    1. Srivalli says

      January 29, 2016 at 4:05 am

      Oh for 4 days?..that's some resting time..the cookies seem to have turned out great..

      Reply
    2. Priya Srinivasan says

      January 13, 2016 at 12:00 pm

      Salt n sweet is a delicious combination ! Looks like a delight to munch!

      Reply
    3. Pavani says

      January 05, 2016 at 1:29 pm

      Salted everything is kind of 'in-style' now. So you can rename these as 'Salted Oatmeal Raisin Cookies' 🙂
      They look just perfect in the pictures.

      Reply
    4. sapana says

      January 02, 2016 at 9:33 pm

      Healthy and delicious looking cookie.

      Reply
    5. Sowmya:) says

      January 02, 2016 at 4:06 am

      This is one of my favorite cookies. And yours looks delicious. Bookmarking this

      Reply
    6. Nalini says

      December 28, 2015 at 8:22 pm

      Delicious looking cookies..

      Reply
    7. Mireille Roc (@ChefMireille) says

      December 27, 2015 at 10:58 pm

      that does seem like a lot of salt and with the baking soda I can see how it might be salty - but salt and sweet together is an awesome combo but for some it takes a little getting used to maybe that can also account for the reaction to the cookies

      Reply
    8. Priya says

      December 25, 2015 at 12:35 pm

      Scrumptious cookies they are,just love it anytime.

      Reply

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