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Monday, November 29, 2010
Martha Stewart's Oatmeal Raisin Chocolate Chip Cookies
I have never met a Martha Stewart cookie recipe that I didn't like.
The cookies in my FOOD+FOTO pictures are from Martha. And they are (well, were) as delicious as they look. And, they have oatmeal and raisins in them, which, in my book, qualifies them as both healthy and a breakfast food.
If you would like to eat cookies for breakfast without feeling guilty, make this recipe. Now.
Oatmeal Raisin Chocolate Chip Cookies
1 1/2 cups all purpose flour (spooned and leveled)
1 tsp baking soda
1 tsp salt
2 sticks (16 tbsps) unsalted butter, room temperature
3/4 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
2 1/2 cups old-fashioned rolled oats
1 1/2 cups raisins
1 package (12 oz) semisweet chocolate chips
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda and salt; set aside. With an electric mixer, beat butter and sugars until ight and fluffy.
2. Add eggs and vanilla; beat until combined, scraping down sides of bowl as necessary. Add dry ingredients; beat just until combined. Add oats, raisins and chocolate chips; beat just until combined.
3. Drop heaping tablespoons of batter onto baking sheets, about 1 1/2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and are golden brown but still soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Notes: I accidentally used quick cooking oats and the recipe turned out fine. The recipe says it will make 32 cookies, I had about 48. Also, I used salted butter rather than unsalted. I always use salted butter.