Chewy Oatmeal Raisin Cookies
Adapted From: King Arthur Flour Baker's Companion
Kelly used spiced rum-soaked raisins in this recipe - just pour some spiced rum over the raisins and heat briefly in the microwave so the raisins soak up the rum. Drain any excess liquid before you throw the raisins into the dough. You can skip that step - it wasn't part of the original recipe, but we thought it would be good.
2 1/4 cups (9 1/2 oz) unbleached all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup vegetable shortening
4 tbsp butter
2 tbsp vegetable oil
2 1/4 cup brown sugar
2 large eggs
1/2 cup yogurt, plain or vanilla, reg, low-fat or nonfat
2 tsp vanilla extract
3 cups rolld oats
1 1/2 cups raisins
spiced rum, optional, for plumping the raisins
Preheat oven to 350 degrees.
Sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
If you want to plump the raisins, put them in a large mug and cover with hot water, or pour a bit of spiced rum over the raisins and microwave briefly (maybe 30 seconds?) Let sit for a few minutes to plump. Drain excess liquid from the raisins before you add them to the dough.
In a large bowl, cream together the shortening, butter, oil and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla.
Stir in the oats and raisins, then add the flour mixture, in three additions, beating well after each addition.
Drop the batter from a tablespoon-sized cookie scoop (or from a tablespoon) onto parchment-lined baking sheets. Bake the cookies for 14 min. They'll still be light tan; don't let them brown or they'll end up crisp instead of chewy. Let them cool on the parchment until lukewarm, then carefully transfer them to a wire rack; they'll be delicate when warm, then chewy as they cool. Store cookies in a tightly closed container or plastic bag.
Kelly used spiced rum-soaked raisins in this recipe - just pour some spiced rum over the raisins and heat briefly in the microwave so the raisins soak up the rum. Drain any excess liquid before you throw the raisins into the dough. You can skip that step - it wasn't part of the original recipe, but we thought it would be good.
2 1/4 cups (9 1/2 oz) unbleached all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup vegetable shortening
4 tbsp butter
2 tbsp vegetable oil
2 1/4 cup brown sugar
2 large eggs
1/2 cup yogurt, plain or vanilla, reg, low-fat or nonfat
2 tsp vanilla extract
3 cups rolld oats
1 1/2 cups raisins
spiced rum, optional, for plumping the raisins
Preheat oven to 350 degrees.
Sift together flour, baking soda, salt, cinnamon and nutmeg. Set aside.
If you want to plump the raisins, put them in a large mug and cover with hot water, or pour a bit of spiced rum over the raisins and microwave briefly (maybe 30 seconds?) Let sit for a few minutes to plump. Drain excess liquid from the raisins before you add them to the dough.
In a large bowl, cream together the shortening, butter, oil and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla.
Stir in the oats and raisins, then add the flour mixture, in three additions, beating well after each addition.
Drop the batter from a tablespoon-sized cookie scoop (or from a tablespoon) onto parchment-lined baking sheets. Bake the cookies for 14 min. They'll still be light tan; don't let them brown or they'll end up crisp instead of chewy. Let them cool on the parchment until lukewarm, then carefully transfer them to a wire rack; they'll be delicate when warm, then chewy as they cool. Store cookies in a tightly closed container or plastic bag.
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