Saturday, May 23, 2009

Oatmeal Raisin Cookies (turned Craisin Chocolate Chip)


One of Nicholas's lovely teachers who adores him, occasionally sends him home with little treats. She happened to send along a few cookies last week. She knows how much Nicholas enjoys hanging out in the kitchen and also his favourite channel is the Food Network! I saw her in the hallway a few days ago and mentioned that they were delicious and two days later, Nicholas came home with the recipe and a little bag of toasted wheat germ. She knew I probably wouldn't have any of this at home, and she was right! We made a batch that same evening and they were just as good. But instead of the raisins that the recipe calls for, we put in craisins. They were quasi healthy right up until the part where we added a cup of chocolate chips for good measure!

These turned out nice and crispy and very delicious.

3 cups old-fashioned rolled oats
1 cup plus 2 tablespoons all-purpose flour
1/2 cup toasted wheat germ
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup sugar
1 cup packed light-brown sugar
1 cup unsalted butter, softened
2 large egs
1 tsp pure vanilla extract
1-1/2 cups raisin

1. Preheat oven to 350 F. Stir together the oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside

2. Put granulated and brown sugars and the butter in the bowl of an electric mixer with paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla, scraping sides of bowl as needed.

3. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.

4. Using a small (1-1/2 tbsp) icecream scoop, make balls of dough, and place them inches apart on parchment-lined baking sheets.

5. Bake until cookies are golden and just set, 12-14 minutes. Let cool on sheets for 5 minutes. Transfer cookies to wire racks and let cool completely.

** You can roll these into balls and then place in a ziploc bag and freeze until needed. Just plop balls onto a baking sheet and bake as usual.

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