Friday, February 3, 2012

Soft oatmeal (& raisin & chocolate chip) cookies

Smitten Kitchen is right, putting cookies in the freezer while the oven preheats does make otherwise-crunchy cookies into soft chewy cookies. Other than that, it's pretty much cookies. Simple, delicious cookies. And if you trust yourself to estimate 2/3 c in a 3/4 c measure, you can do it all with just a 3/4 c cup and a 1/2 t spoon. Using 1/2-1 T dough per cookie, I got about 40 smallish cookies (non-cookie objects shown for scale).

1 stick softened butter
2/3 c brown sugar
1 egg
1/2 t vanilla
3/4 c flour
1/2 t baking soda
1/2 t (heaping) cinnamon
1/2 t (shy) salt
1.5 oats
3/4 c raisins
3/4 c chocolate chips

Save the wrapper from the stick of butter, and use it to grease 2 or 3 baking sheets. Don't preheat the oven yet. Cream together the wet ingredients (butter through vanilla), stir in the dry ingredients (flour through salt), then stir in some fun bits (e.g., oats, raisins, and chocolate chips). Now it's time to preheat the oven to 350F. Drop cookie dough onto the prepared baking sheets, leaving a just a bit of room in between, sticking each pan in the freezer as it's filled up. When the oven is preheated and all the cookies have been in the freezer for at least a couple minutes, put the cookies in the oven. Bake for 10-12 minutes, rotating the pans halfway through, until the bottoms are starting to get golden but the tops aren't really coloring yet. Let the cookies sit on their pans for a few minutes so they can firm up a bit more, then transfer them to a cooling rack.

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