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Week Around the Ists, November 1–7
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There's just something about freshly baked oatmeal cookies that makes people feel warm and fuzzy, don't you think? Even if you don't like raisins you just might let them slide through when you smell the cinnamon and the oats rolling it's way seductively through the house. A good oatmeal raisin cookie is moist and soft not only the minute it comes out of the oven, but also hours later when your tummy remembers where they are hiding...
For more of Lisa's recipes, visit her blog Transplanted Taste Buds. Photo by Lisa Dacundo.
Ingredients:
1 1/2 Sticks Butter
1/4 C. Shortening
1 C. Sugar
1 C. Packed Brown Sugar
1/4 C. Honey
2 Eggs
1 T. Vanilla
2 C. Flour
1 t. Baking Powder
1 t. Cinnamon
1/2 t. Baking Soda
1/2 t. Salt
3 C. Oats (Old Fashioned)
2 C. Raisins
Method: Preheat oven to 350. Grease Cookie Sheets
1. Cream butter, shortening and sugars together with a mixer until light and fluffy.
2. Add the honey, then the vanilla and then the eggs, one at a time. Mix until combined. Scrape down the sides.
3. In a separate bowl, combine flour, baking powder, cinnamon, baking soda and salt. Whisk it together to incorporate all ingredients.
4. Add the flour mixture to the butter mixture in 3 additions, scraping down the sides after each addition.
5. Add the oats and the raisins. Stir 'til combined. Drop onto prepared sheet pans using a teaspoon. Bake for 9-11 minutes. Allow to cool for 8 minutes then transfer to cooling racks.
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