17-68: Oatmeal Raisin Cookies

Not every recipe is going to be avant-garde. 17-68: Oatmeal Raisin Cookies aren’t treading any new territory here, but that’s not always necessary. Sometimes, just doing a nice version of a classic is just as good, if not better.

17-68 Oatmeal Raisin Cookies
Anytime’s a good time of year for these, but why not give them a go the next time you find yourself with some unexpected raisins or oatmeal. Hey, it happens.

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A yield of 50 cookies seems like an overreach–they’d have to be awfully small. Plan more for approximately 32-36, depending on how large you make them.

I made these along with 17-46: Pumpkin Streusel Muffins and 17-53: Spiced Whole Wheat Muffins as part of a “fall” baked goods basket for the break room at work. These cookies were the second of the bunch to disappear.

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Ingredients. I’ll be the first to admit I used the wrong type of oats. I wanted to get rid of them, and I figured it would be close enough. I found golden raisins at the dollar store, in case you didn’t want to spend a lot of time/money on this.

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Sifting the dry ingredients together.

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Sugar and butter to be creamed together in the stand mixer. I always liked brown sugar’s moldable qualities as opposed to white granulated sugar. No idea why.

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Creamy buttery sugar.

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Beaten egg to be added to creamed sugar butter.

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All together now.

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Cookie balls. I like to pull the dough out in small balls (about 1 oz) and roll them smooth before I put them on the sheet. It comes out looking more circular/flat than when you just drop them. It’s up to you what you want to do.

These cookie sheets are AirBake pans–my mom swears by them. I prefer good old sheet pans, but since I have them (Xmas gift from years past), I might as well use them.

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After baking. See how I said they’d be rounder/flatter? That might be from the weird oats too, though.

IMG_2234 Cooling on the racks. They were pretty good, had a sweet flavor and weren’t super dense/thick like some oatmeal raisin cookies are.

Grade: A-

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