Wednesday, January 20, 2010

Oatmeal Raisin Cookies

Over the years I have learned baking cookies on parchment paper produces a better cookie; not necessarily better in taste but better in form.Parchment paper is a bit pricey, I pay just under 3-dollars per box, but it is worth every cent.
When I make oatmeal cookies I like to "plump" the raisins before mixing the dough. To do this simple place raisins in water and bring to a boil; cover and turn off heat. Raisins will soften and plump up in about 20 minutes. Drain before adding to the cookie dough.
I love oatmeal cookies with soft raisins; yummy!
Oatmeal Raisin Cookies
2 sticks margarine
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups rolled oats
1 cup raisins; measure before soaking
Mix dry ingredients; except oatmeal. Beat margarine, sugars, eggs and vanilla until creamy. Add dry ingredients; mix well. Add soft raisins; mix well. Add oatmeal; mix well.
Bake 350-degrees for 10 to 12 minutes.

4 comments:

Helen said...

YUM!! We're on a diet, so that's a DOUBLE YUM!!! PS) I've never heard of plumping your raisins.

Terri S said...

I invested in two Silpat silicone cookie sheet liners a couple of years ago. They take the place of parchment paper and my cookies turn out perfect every time now. They're kind of pricey, about $20.00 each, but they last for years and what you save on parchment paper, they would pay for themselves.

Pat aka Posh said...

You're making me want some!!!

QuiltedSimple said...

oh yummy! i have never cooked on parchment paper - i should really try it.
kris

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