Wednesday, March 25, 2009

Jumbo Oatmeal Raisin Cookies

I have been craving oatmeal cookies ever since I read about President Obama serving them to both the democrats and republicans at a Super Bowl party. I think delicious food is the best path to bipartisanship. You can read The New York Times Article here.

I have been making these jumbo oatmeal cookies for a few years and I love them because they are loaded with raisins and have shredded sweetened coconut which adds a special taste and texture to the cookie. This recipe came from Everyday Food, click here for the original version.

Some of my friends have informed me that they hate raisins - in fact stating, "they ruin everything." That said, you can eliminate raisins altogether and add a few chocolate bars instead. I ended up adding a chopped chocolate bar to the last half of my batter, and it definitely made it a richer, more complex cookie.

Here are the ingredients for about 2 dozen large cookies:
-1 1/2 all purpose flour (spooned and leveled)
-1 teaspoon baking soda
-1 teaspoon salt
-1 cup (2 sticks) unsalted butter, room temperature
-3/4 cup packed light brown sugar
-3/4 cup granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-2 1/2 cups rolled oats
-2 cups raisins
-1 cup sweetened shredded coconut

To begin, preheat oven to 350 degrees. Line baking sheet with parchment paper or spray with non-stick spray.

In a medium bowl whisk together flour, baking soda, and salt. Set aside.
In a large bowl cream butter and sugars (both brown and granulated) with hand mixer until light and fluffy. Add eggs and vanilla and mix until combined.
Add your flour mixture to the creamed butter and sugar and mix until combined.
Then with a rubber spatula or wooden spoon add the oats, raisins, and shredded coconut. Mix until the ingredients are distributed evenly.
Take a 1/4 measuring cup and scoop out dough and place on lined cookie sheet about 2 inches apart. I placed six on a sheet at a time, but you might be able to get more.
Bake for 18-20 minutes, rotating your sheet halfway through baking. (Mine needed only 18 minutes - rotating the sheet at 9 minutes). The cookies will spread out and be golden brown.
Let cookies cool for 5 minutes on sheet before moving to a wire rack to completely cool.

A note from Everyday Food: You can also freeze unbaked cookies and bake them later. Place unbaked cookies on baking sheet and freeze until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.

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