#2879: Jill Van Cleave’s Oatmeal Walnut Raisin Cookie
Posted by: MarilynFL at 12:06 am on Aug 3, 2006
(from her "Big Soft Chewy Cookies" book)
1 1/2 cups old-fashion oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) plus 3 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
1 cup raisins
1. Heat oven to 350°F
2. Combine oats, flour, baking soda, baking powder, and salt in a bowl. Mix together and set aside.
3. In a separate bowl, cream butter with both sugars until fluffy and smooth. Add egg, milk, and vanilla and blend until smooth. Stir in the oat mixture, walnuts, and raisins.
4. Using either an individual 1/4 cup measure or a 2-ounce ice-cream scoop, scoop level measures of dough onto ungreased cookie sheets, spacing the scoopfuls 3 inches apart. Bake until edges of cookies are golden brown, about 15 minutes. (Do not overbake.)
5. After removing cookies from oven, let them set for 1 minute. Then use a spatula to transfer cookies to a rack and let cool. .
To prevent hardening, wrap each cookie individually in plastic wrap and store at room temperature for up to 3 days These cookies may also be frozen in a tightly covered container for up to 6 months.
This dough may be used immediately or covered with plastic wrap and refrigerated for up to 5 days, or frozen for up to 3 months. Thaw before baking.
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