Oatmeal, raisin and walnut cookies
Yes it is my favorite recipe so far and I am happy to share it with you!! It’s crunchy on the edges and the whole surface. Then come the chewy gooey center with those walnut bites from here and there!!! The cinnamon and nutmeg make it feels like we are in a cozy place where the weather is terribly cold!!! Wow indeed those cookies will make you travel!!
Ingredients.
1 cup (2 sticks) unsalted butter, softened, or good quality oil (226g)
1 cup brown sugar (light or dark), packed (200g)
1/2 cup plus 2 tablespoons granulated sugar (130g)
2 large eggs Becarefull in France. Easily use 3 if your eggs are not so big!!
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour (140g)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 cups raisins
1/2 cup chopped walnuts, optional
3 cups rolled oats old-fashioned (240g)
Method.
Preheat the oven to 350°F 180C.
2 large cookie sheets a parchment paper on each!
Combine the butter or oil with the white sugar,and eggs. Add then brown sugar and vanilla and beat until fluffy, about 3 minutes. Add the flour and baking soda and now stir until just combined !! With a wooden spoon it’s easier! Add then the rest of the ingredients. Mix well until all combined. Cover and refrigerate for at least 1 hour. Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookies. Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. If baking 2 cookie sheets at once, swap their positions on the racks mid-bake. Note that the cookies will seem underdone and lightly colored everywhere but the edges. That’s okay, they will firm up as they cool.Cool for 1 minute on the cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered at room temperature for up to 5 days. I am waiting for your pictures and feedbacks!
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