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Path: ...!eternal-september.org!feeder2.eternal-september.org!news.eternal-september.org!.POSTED!not-for-mail From: jmcquown <j_mcquown@comcast.net> Newsgroups: rec.food.cooking Subject: Re: REC: Soft Chewy Oatmeal Raisin Cookies Date: Sat, 2 Nov 2024 21:03:24 -0400 Organization: A noiseless patient Spider Lines: 57 Message-ID: <vg6i5a$uh6$4@dont-email.me> References: <vg5845$3pnoh$1@dont-email.me> <NPzVO.476885$FzW1.329956@fx14.iad> MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Injection-Date: Sun, 03 Nov 2024 02:03:39 +0100 (CET) Injection-Info: dont-email.me; posting-host="0f9e051a2c36b16a61a24269d99733cb"; logging-data="31270"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX18STWONyKPhlfCMcIiCzj/qXS5iVmVGwZ0=" User-Agent: Mozilla Thunderbird Cancel-Lock: sha1:fJ1zJBxTrTCKo4O5uuvBrEVCkLU= Content-Language: en-US In-Reply-To: <NPzVO.476885$FzW1.329956@fx14.iad> Bytes: 3791 On 11/2/2024 8:53 PM, Dave Smith wrote: > On 2024-11-02 9:05 a.m., jmcquown wrote: >> A friend of mine (thanks Lisa!) gave me this recipe. I'm not usually >> the type to bake cookies but these are fabulous! >> >> 1 c. butter, softened to room temp >> 1 c. packed brown sugar (light or dark, your choice) >> 1/4 c. white granulated sugar >> 2 large eggs, room temp >> 1 Tbs. vanilla extract >> 1 Tbs. dark molasses (do not use blackstrap) >> 1-1/2 c. all purpose flour, spooned and leveled >> 1 tsp. baking soda >> 1-1/2 tsp. ground cinnamon >> 1/2 tsp. salt >> 3 cups old fashioned whole rolled oats >> 1 c. raisins (soaked in warm water for 10 minutes to plump them, then >> blotted dry) >> >> Using a hand mixer or a stand mixer with a paddle attachment, cream >> the softened butter and both sugars together in a large bowl on medium >> speed until smooth, about 2 minutes. Add the eggs and mix on high >> until combined, about 1 minute. Scrape down the sides and bottom of >> the bowl as needed. Add the vanilla and molasses and mix on high >> until combined. Set aside. >> >> In a separate bowl, whisk together the flour, baking soda, cinnamon >> and salt. Add to the wet ingredients and mix on low until combined. >> Beat in the oats and raisins on low speed. The dough will be thick >> yet very sticky. Chill the dough in the refrigerator for 60 minutes. >> Allow to set at room temp for 30 minutes before hand-rolling and baking. >> >> Preheat the oven to 350°F. Line two large baking sheets with >> parchment paper. Roll balls of dough by hand (about 2 Tbs. per >> cookie) and place 2 inches apart on the baking sheet. Bake for 12-14 >> minute until lightly browned on the sides. The centers will look very >> soft and under-baked but they'll be fine. Remove from the oven and >> let cool on the baking sheets for 5 minutes (they'll continue to >> "set"). Remove to a wire rack to cool completely. Store in an >> air-tight container. >> > > That's an interesting looking recipe. I have tried several oatmeal > cookies and none of them called for molasses. My wife has been low carb > for years and seldom eats cookies but she recently started getting > cookies at the corner coffee shop. They have have oatmeal, dried > cranberry, finely chopped walnut and I can taste cinnamon and molasses > in them. I can't eat them because of the nuts in them but I have tasted > them and they are amazing. > > I left out the optional toasted chopped walnuts in the recipe because my friend doesn't add them and I wouldn't, either. They really are fantastic soft moist cookies. And I do think the molasses makes all the difference. Jill