Oatmeal Raisin Cookies

Recipe #35813

YIELDS: 29 cookies (S ice cream scoop)
COMMENT: Quite sweet. Crispier (baked longer, dark brown) cookies tastes better than chewy/soft (bake shorter, paler, nice looking) Didn't spread much, but flatter than Special Restaurant Chocolate Chip Cookies (Oct 31, 2005)

CHANGES: Halved the recipe

• 1 c AP

• 1/2 t soda
• 1/2 t powder
• 1/2 t salt
• 1/4 c margarine, 1/4 c butter = 1/2 c fat
• 1/2 c sugar
• 1/2 c semi packed br
• 1 egg
• 1 t van
• 1 1/2 c oats
• 1/4 c walnut, 2 T raisins = for 3/4 c raisins
  

EQUIPMENT:
Mid rack ( 2 batches): 325º
1st batch with L dark nonstick sheet (16 cookies) approx 18min til set, light brown
2nd batch with Light nonstick sheet ( 13 cookes) baked longer, approx 20+ min, til dark brown (i noticed that the 2nd batch spreads more than the first batch, i wonder why)

PROCEDURE:
1. Combine dry
2. Cream margarine/butter, sugar. Add egg, van
3. Using spatula, stir in dry then oats, walnuts, raisins (didn't soak raisins in boiling water)
4. Freeze covered in plastic around 30min.
5. Scoop out dough and chill while i prepare Macaroni & Cheese
6. Bake together with the mac & cheese ( so 2 batches)



RECIPE:

Whisk together and set aside
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Cream wet ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
Then stir in
3 cups oats (not instant)
1 1/2 cups raisins

1. Preheat oven to 350°.
2. Whisk dry ingredients; set aside.
3. Combine wet ingredients with a hand mixer on low.
4. To cream, increase speed to high and beat until fluffy and the color lightens.
5. Stir the flour mixture into the creamed mixture until no flour is visible.
6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins ; stir to incorporate.
7. Fill cookie scoop with dough.
8. (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
9. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
10. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
11. Remove from oven; let cookies sit on baking sheet for 2 minutes before transfering to a wire rack to cool.