Friday, September 23, 2005
One for now, one for later
Big Blast Oatmeal Cookies
Small-Batch Baking Copyright 2004
3 tablespoons all-purpose flour
3 tablespoons old-fashioned rolled oats
3 tablespoons sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
pinch of ground cinnamon I omitted this
1 ½ tablespoons unsalted butter, at room temperature
¼ teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon egg substitute or well-beaten egg
3 tablespoons raisins I substituted dark chocolate Dove Promises, chopped
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Place the flour, oats, sugar, baking soda, salt and cinnamon in a medium-size mixing bowl and stir with a fork to blend. Add the butter and vanilla, and blend with the fork until moist crumbs form. Add the beaten egg and blend it in with the fork, or with your fingers, until a stiff dough forms. Use your hands to mix in the raisins.
3. Divide the dough in half and place the halves 4 inches apart on the prepared baking sheet (the cookies will spread during baking). Bake the cookies until they are lightly browned, about 20 minutes.
4. Remove the baking sheet from the oven and transfer the parchment to a wire rack to cool for 15 minutes. Then peel the cookies off the parchment, place them on the rack, and let them cool completely.
Makes 2 large cookies.
I love oatmeal cookies but I prefer to omit the cinnamon and add chocolate chips or pieces instead of raisins. These were good but I think they could have used a bit of brown sugar to make them even better.
This was another recipe from Small-Batch Baking. It made two large cookies, perfect for sharing or even better, eat one and save one for later.