Post by wilderness on Apr 22, 2020 6:07:13 GMT -5
Classic Chewy Oatmeal Cookies-bwatcher
Cookies and Bars
Servings : 20 cookies Source : Americastestkitchen.com
Ingredients
GATHER YOUR INGREDIENTS
1 cup (5 ounces) all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
4 tablespoons unsalted butter
¼ teaspoon ground cinnamon
¾ cup (5 1/4 ounces) dark brown sugar
½ cup (3 1/2 ounces) granulated sugar
½ cup Vegetable oil
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
3 cups (9 ounces) old-fashioned rolled oats
½ cup raisins
Directions
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside.
Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.
Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins, if using, and stir until evenly distributed (mixture will be stiff).
Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch disk.
Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.
Cookies and Bars
Servings : 20 cookies Source : Americastestkitchen.com
Ingredients
GATHER YOUR INGREDIENTS
1 cup (5 ounces) all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
4 tablespoons unsalted butter
¼ teaspoon ground cinnamon
¾ cup (5 1/4 ounces) dark brown sugar
½ cup (3 1/2 ounces) granulated sugar
½ cup Vegetable oil
1 large egg plus 1 large yolk
1 teaspoon vanilla extract
3 cups (9 ounces) old-fashioned rolled oats
½ cup raisins
Directions
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside.
Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.
Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and raisins, if using, and stir until evenly distributed (mixture will be stiff).
Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch disk.
Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.
NOTES: Instead of raisins I added 1/2 cup Kraft caramel bites and 1/2 Cup peeled small diced, raw apples. I knew they would have to be small to get cooked in 10 minutes or so. I ended up adding an extra 5 minutes to the baking time but I think maybe 3-4 minutes would have been better. I was thinking afterwards that if I cooked the diced apples with the butter while it browned maybe I wouldn't need extra baking time. After the fact, I was thinking you could also do Craisens. I already have a few tweaks in mind for the next batch, like cooking the apples in the butter with the cinnamon (maybe more cinnamon); not flattening them so much; and not making them so big. Now that we're eating them some of them are falling apart when you try to pick them up and this is why I said maybe not flatten them quite so much. Maybe with the wet apple it might have needed slightly more flour (flour coated apples).
