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Sometimes I spread it out in stages so that I can come back at it with fresh eyes. Narrowing the image options down from what can at times approach 100 photos can be a daunting task. Then comes editing and selecting photos, and then putting it all into words on the screen. The cooking can often times be the easiest part. I’ve definitely been cooking and coming up with new recipes for you, but the whole process from kitchen to blog post isn’t exactly a quick one. Per usual, life has been busy and I’ve neglected you a little bit. I know, I know-it’s been a while since my last post.
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Please Note – The links to The New Best Recipe in this post are Amazon affiliate links.Hello, it’s me. Cool the cookies on the pan for a few minutes before transferring to a wire rack to cool completely. Press the top of each cookie gently to flatten it just a bit.īake for about 20 minutes, until the edges are golden and the cookies are just set. Scoop out the cookies using a 1/4 cup scoop. When your’e ready to bake, preheat the oven to 350☏ and line baking sheets with parchment paper or silicone mats. Stir in the oats and raisins by hand.Ĭover and refrigerate for at least 1 hour, but preferably overnight. Gradually add the dry ingredients to the creamed butter and sugar mixture either by hand or on the lowest speed of your mixer. Meanwhile, in a separate bowl, whisk together the flour, salt, baking powder, cinnamon, cardamom, and nutmeg. Add in the eggs, one at a time, beating well after each addition to make sure the egg is well incorporated. 1 cup (2 sticks) unsalted butter, softenedīeat together the butter, brown sugar, and granulated sugar until light and fluffy.Just leave out the spices and sub some chocolate chips for the raisins! Either way, I think they’re pretty fantastic. Of course, if you’re not in the mood for spices and raisins, these cookies also make fantastic chocolate chip oatmeal cookies. I cannot say the same for recipes I’ve tried in the past. They are nice and chewy without being too soft. I have made them a few times since, and they have consistently turned out really well. I happen to love the way the cookies turned out, and I hope you will, too. While I was at it, I also added a bit of vanilla and upped the salt just a bit. And, of course, I prefer to bake with dark brown sugar instead of light. I just love the combination of cinnamon, nutmeg, and cardamom. So, I decided to add the cinnamon back in, along with some cardamom. I do admit that the original version of the recipe does highlight the oats… But, I associate oatmeal cookies with cinnamon. In the description of the recipe, the authors mention that they left out cinnamon in the recipe because they felt that it overpowered the flavor of the oats in the cookie. But, I decided to make a few minor changes to make the cookies closer to what I was looking for. I first made the recipe exactly as it was written in the cookbook. Chewy is exactly what I was searching for. I saw the chewy oatmeal cookies in The New Best Recipe, and I decided to give them a try. I’ve been looking for a recipe that is just right. I kind of feel like the Goldilocks of oatmeal cookies. Some are too dense, some spread out into one giant blob on the cookie sheet, and some were just hard and crackly. It may sound strange, but I’ve never really had a great recipe for oatmeal raisin cookies. When I chose this month’s Kitchen Bootcamp challenge, I knew that I had to tackle oatmeal raisin cookies.