Cookie for Your Thoughts

July 20, 2012

It’s a rainy afternoon so why not bake a little? It’s certainly cool enough to do it — which is odd since just a couple of days ago it was over 100 degrees.

Friends of ours came to visit recently and they came with fresh baked cookies. Oatmeal raisin, to be exact. And every time our friend offered my one, I politely declined. What I didn’t mention, being the hostess that I am, is that I do not like oatmeal raisin cookies. In fact, I do not like cooked raisins in just about anything.

When our friends left, they were nice enough to leave more of the cookies. At some point, I tried one. And guess what? These things are good. A good salty/sweet things happening. So I twisted Larry’s arm and now I am passing his recipe on to you. Here’s another idea from Larry: he said he found this by adding the word “best” to his Google search for “oatmeal raisin cookies.” So there’s another tip for you, courtesy of our pal Larry, and food.com.

Ingredients

Whisk together and set aside

      • 2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon baking powder
      • 1 teaspoon kosher salt

Cream wet ingredients

      • 1 cup unsalted butter, softened
      • 1 cup sugar
      • 1 cup dark brown sugar, firmly packed
      • 2 large eggs
      • 2 teaspoons vanilla

Then stir in

    • 3 cups oats ( not instant)
    • 1 1/2 cups raisins

Directions

  1. Preheat oven to 350°.
  2. Whisk dry ingredients; set aside.
  3. Combine wet ingredients with a hand mixer on low.
  4. To cream, increase speed to high and beat until fluffy and the color lightens.
  5. Stir the flour mixture into the creamed mixture until no flour is visible.
  6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
  7. Fill cookie scoop with dough.
  1. (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
  2. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  3. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  4. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

George is Back

Last week I brought you the teaser, this week, the whole dang video. It’s George Michael’s new song, and all Kate Moss can manage is to stand around and shake her hair. of course.

Etc.

I’ve had a zit all week and I am way over it. I used to have this great charcoal mask that I got in Napa that would dry everything right up, but I couldn’t find it. I need to figure something out.

On a much more serious note, sending positive thoughts out to Colorado. Not sure how many people have to die before someone stands up to do something sensible about all of the gun violence. Kudos to Mayor Bloomberg, who seems to be the only politician not afraid to speak out.

Peace to all!

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