birthday cookies.

I’ve always been more of a chocolate chip oatmeal girl, but we must put aside our own preferences on rare occasions.

A birthday is one such occasion.

Tomorrow is the birthday of a teacher with whom I work closely. He hates birthdays like the grinch hates Christmas, but I know for a fact that he loves oatmeal raisin cookies, so I’m hoping these simultaneously crunchy + chewy cookies will serve as consolation as he contemplates another year on Earth.

Not to get too morbid. (I’ve been watching “Six Feet Under” again, you see.) He’s a wonderful teacher and deserves cookies at the very least.

I know you’re thinking what I was thinking when I first started baking cookies. “Why refrigerate the dough?” Well, The New York Times told me so. When you don’t refrigerate the dough, the butter melts too quickly, and you get a cookie that’s too thin and crunchy. I think that’s the logic anyway.

OK… over and out. Hope you enjoy the cookies. I baked about 4 dozen, and they’ve formed a leaning tower on my kitchen counter. lv, molly

Oatmeal Raisin Cookies

Makes 3-4 dozen

1 cup unsalted butter, at room temperature

2/3 cup granulated sugar

1 cup  packed light brown sugar

2 large eggs, at room temperature

1 3/4 cup flour

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1 3/4 cup rolled oats (not instant or quick-cooking)

1 1/2 cups raisins

Beat the butter and sugars until light and fluffy– this can take up to 5 minutes.

In a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Stir in the oats and raisins.

Add the eggs to the butter mixture, one at a time, and beat until thoroughly combined. Gradually at the flour and oat mixture, mixing until completely incorporated.

Chill the batter a few hours or over night, covered with saran wrap.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Form the cookies using a large spoon, and place on the baking sheet.

Bake cookies for 15-22 minutes (depending on the size of the cookies), until they just start to brown on top.

Remove from oven, and cool on a wire wrack.



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