My husband loves all cookies and he thinks that I don't bake enough cookies for him. So when I saw this recipe that promises big crispy raisin oatmeal cookies that are soft-goey inside, I was sold! They were, in fact, as delicious as they looked!
Warning: this recipes makes EIGHT dozens, that's right... EIGHT dozens! If you have extra room in your freezer, this is a great recipe to keep handy for those days when you need a last minute dessert that will be enjoyed by kids and adults alike.
Warning: this recipes makes EIGHT dozens, that's right... EIGHT dozens! If you have extra room in your freezer, this is a great recipe to keep handy for those days when you need a last minute dessert that will be enjoyed by kids and adults alike.
Adapted from: Martha Stewart’s Baking Handbook
Yield: 8 dozens
1½ cups all-purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup sweetened shredded coconut
2 sticks (1 cup) unsalted butter, room temperature
1 cup packed light-brown sugar
1/3 cup maple syrup
1 large egg
2 tsp pure vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins -- I used craisins, since I was too lazy to go out and buy raisins
Preheat the oven to 325 deg F, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt; stir in the coconut. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy; 3-4 minutes. Add the maple syrup and mix to combine. Add the egg and vanilla; beat until well-combined, about 1 minute, escaping down the sides of the bowl as needed.
With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
Shape 3-level tablespoon of dough at a time into 1½-inch balls (or use 2-inch ice cream scoop) and place 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 15-20 minutes.
Let cookies cool on sheets for 2 min, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at a room temperature for up to 4 days.
1½ cups all-purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup sweetened shredded coconut
2 sticks (1 cup) unsalted butter, room temperature
1 cup packed light-brown sugar
1/3 cup maple syrup
1 large egg
2 tsp pure vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins -- I used craisins, since I was too lazy to go out and buy raisins
Preheat the oven to 325 deg F, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt; stir in the coconut. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy; 3-4 minutes. Add the maple syrup and mix to combine. Add the egg and vanilla; beat until well-combined, about 1 minute, escaping down the sides of the bowl as needed.
With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
Shape 3-level tablespoon of dough at a time into 1½-inch balls (or use 2-inch ice cream scoop) and place 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 15-20 minutes.
Let cookies cool on sheets for 2 min, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at a room temperature for up to 4 days.
3 comments:
I am going to try this!! Someone brought me craisins...and now I have a mixer.
Could I half the recipe?
Yes, I only made a half recipe. I baked a dozen and froze the rest. This is great for your Brazilian winter ;-)
Yum! oooh yes please :)
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