So to get my kitchen “mojo” back I thought I would start with baking, since that is what I love to do most. I’m not sure where my mojo went, but it up and left me last week with many failures in the kitchen. Maybe we get too comfortable sometimes…I’m not sure because I am still trying to sort it all out.
These cookies turned out perfect (phew!…don’t know what I would have done if they didn’t). They are tender and chewy in the middle with a nice little crunch on the outside. I think you’re going to agree.
I made three different varities of this cookie. One was “naked”, just a plain oatmeal cookie, one with chocolate chips and one with craisins (or you could use raisins). The cookie with the craisins was my most favorite.
In a large mixing bowl cream together your butter, sugars and eggs.
Mix in the dry ingredients and then the oatmeal. I use quick cooking oatmeal for these.
I divided the dough into thirds, in this batch goes the craisins…..
…and this one is getting some chocolate chips, and I left the last one plain.
On a parchment lined cookie sheet place your measured out dough, leaving a couple inches in between each cookie.
And there you have it, one perfectly sweet success story from my kitchen.
These also freeze well for several weeks in a freezer bag so you can enjoy them any time.
Chewy Oatmeal-Craisin Cookies
Makes about 3 dozen
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 sticks salted butter, room temperature
1 cup light brown sugar, packed
1 cup white sugar
2 whole eggs, large
3 cups quick cooking oats
1 1/2 cups craisins or dried cranberries-optional (can also use chocolate chips or raisins or leave them naked)
Preheat oven to 350 degrees f. Line three cookie sheets with parchment paper.
Whisk flour, salt, baking powder, and nutmeg together in a medium bowl.
With an electric mixer, beat the butter until creamy. Add sugars, beat until fluffy, about 3 minutes. Beat in eggs, one at a time.
Stir dry ingredients into butter-sugar mixture. Stir in the oatmeal and the (optional craisins, raisins or chocolate chips).
Working with a generous 2 tablespoons of dough each time, roll dough into 2 inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
Bake until cookie edges turn golden brown, about 15 minutes (it only took my oven 12—so watch carefully, may need additional time, depending on how big you make yours). Let cookies cool.