Out of the several cookie books that I have, I decided to start using Great Cookies: Secrets To Sensational Sweets by Carole Walter. I got this book for myself as a Christmas gift, and I think it's about time to start baking things from it.
The first recipe in this book is Oatmeal Raisin Cookies. The picture didn't look very much like the traditional cookies, but hey, I tried this recipe anyway.
My verdict? I loved these. You can really taste the orange zest, and it meshes really well with the oatmeal and raisins. Since I had to go on a mission looking for the "navel orange" and ended up finding it in Whole Foods, my family jokes that the reason why the orange is noticeable is because it's organic. Who knows? But besides that, these cookies are chewy and just perfect.
Oatmeal Raisin Cookies
*makes about 4 dozen 3-inch cookies*
2 cups all-purpose flour, spooned in and leveled
1 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, slightly firm
1 tsp grated navel orange zest
2/3 cup lightly packed dark brown sugar
1/2 cup granulated sugar
1/4 cup dark unsulfured molasses
2 large eggs
2 tsp pure vanilla extract
2 cups old-fashioned oatmeal
1 cup broken, toasted pecans or walnuts
1 cup dark raisins, plumped, drained, and patted dry on paper towels
1) Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350F. Moderately butter the cookie sheets.
2) Strain together the flour, cinnamon, baking soda, and salt. Set aside.
3) In the large bowl of an electric mixer, using the paddle attachment, soften the butter with the orange zest on medium speed until smooth and creamy, about 1 minute; add the brown sugar, then the granulated sugar and mix until light in color, 2 to 3 minutes. Blend in the molasses and mix to combine. Add the eggs one at a time, then the vanilla and mix for 1 minute longer.
4) Reduce the mixer speed to low and pour in the dry ingredients, half at a time, mixing only to incorporate the flour, then blend in the oatmeal. Using a large rubber spatula, fold in the pecans and raisins.
5) Drop by rounded tablespoons 3 inches apart onto the cookie sheets. Bake for 15 to 17 minutes, or until the bottoms of the cookies are golden brown, rotating the pans top to bottom and front to back toward the end of baking time. Do not overbake or the cookies will be too crisp and difficult to remove from the pan. Let cookies stand for 2 minutes, then loosen with a thin metal spatula. Cool on wire racks.
Recipe from Great Cookies: Secrets To Sensational Sweets by Carole Walter