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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like this recipe from the Miami Herald because of the raisin plumping step. This makes the cookies extra delicious. Adapted from Gourmet's America (Random, 1994) is very good, with a pleasant, spicy flavor. Ingredients:
1 cup raisins |
1 cup hot water |
1/2 cup unsalted butter, softened |
3 tablespoons unsalted butter, softened |
1 cup light brown sugar, firmly packed |
1/3 cup granulated sugar |
2 large eggs |
1 teaspoon vanilla extract |
1 1/4 cups all-purpose flour |
2 cups old-fashioned thick rolled oats |
1/2 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1 teaspoon salt |
Directions:
1. Heat oven to 350 degrees. Grease baking sheets. In a small bowl, soak the raisins in the hot water, covered, for 30 minutes, until plump. Drain well.
2. Beat the butter and sugars with an electric mixer until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
3. In another bowl, whisk the flour, oats, baking soda, cinnamon, cloves and salt until blended. Stir into the butter mixture with a wooden spoon. Stir in the raisins.
4. Drop tablespoons of batter about 2 inches apart on prepared pans. Bake in the middle of the oven for about 15 minutes, until golden. Cool cookies on the baking sheets for no more than 5 minutes. Transfer to racks and let cool completely.
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