I made these delicious cookies earlier this week and in my opinion probablyThe best oatmeal cookies. I have altered the recipe from “The Essential Baker cookbook.”
These are classic American cookies loaded with raisins, craisins, pecans, cashews & coconut. They are best eaten warm from the oven or dunked in a cold glass of milk.
Store the cookies between sheets of waxed paper in an airtight container at room temperature up to 1 week. Mine never last that long…they are just too good.What to do First:
Adjust the oven racks to upper and lower thirds and preheat oven to 350. Line cookie sheets with parchment paper or non-stick liners
Ingredients needed:
1 ½ cups rolled oats (not quick-cooking)
¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 stick unsalted butter softened
¾ cup firmly packed brown sugar
1 extra large egg (at room temperature)
1 teaspoon pure vanilla extract
½ cup coarsely chopped pecans
½ cup coarsely chopped cashews
½ cup flaked coconut
Mixing the dough:
In a large bowl, combine the oats, flour, baking powder, cinnamon & salt, toss gently to blend together.
Place butter, in an electric stand mixer, using flat beater attachment. Beat butter until light & fluffy, about 2 minutes.
Add the sugar to the butter & cream well. Stopping occasionally to scrape down the sides of the bowl with a rubber spatula
Use a fork to lightly beat the egg with the vanilla in a small bowl. Add to mixture again stopping to scrape the sides of the bowl. At first the mixture will look curdled as the egg is added, but it will smooth out as you continue to mix.
Add the dry ingredients in 3 stages, mix between each, Add the raisins, nuts & coconut until well blended.
Use an ice cream scoop 1 ½ in. diameter to drop small amounts of dough onto 2 baking sheet lined with parchment paper, about 2 inches apart. Bake the cookies for 5 minutes and then switch pans bake another 6-7 minutes until set & golden brown.
Remove from oven cool remove with a spatula.
Enjoy.
Adjust the oven racks to upper and lower thirds and preheat oven to 350. Line cookie sheets with parchment paper or non-stick liners
Ingredients needed:
1 ½ cups rolled oats (not quick-cooking)
¾ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 stick unsalted butter softened
¾ cup firmly packed brown sugar
1 extra large egg (at room temperature)
1 teaspoon pure vanilla extract
½ cup coarsely chopped pecans
½ cup coarsely chopped cashews
½ cup flaked coconut
Mixing the dough:
In a large bowl, combine the oats, flour, baking powder, cinnamon & salt, toss gently to blend together.
Place butter, in an electric stand mixer, using flat beater attachment. Beat butter until light & fluffy, about 2 minutes.
Add the sugar to the butter & cream well. Stopping occasionally to scrape down the sides of the bowl with a rubber spatula
Use a fork to lightly beat the egg with the vanilla in a small bowl. Add to mixture again stopping to scrape the sides of the bowl. At first the mixture will look curdled as the egg is added, but it will smooth out as you continue to mix.
Add the dry ingredients in 3 stages, mix between each, Add the raisins, nuts & coconut until well blended.
Use an ice cream scoop 1 ½ in. diameter to drop small amounts of dough onto 2 baking sheet lined with parchment paper, about 2 inches apart. Bake the cookies for 5 minutes and then switch pans bake another 6-7 minutes until set & golden brown.
Remove from oven cool remove with a spatula.
Enjoy.
