The heat finally broke -- only temporarily, I fear, but right now it is delightfully cool -- and that means baking.
YES.
The weather broke with a spectacular rainstorm that caught me out on my bike. I love me some rain storms, but it was terrifying to bike down hills with wet brakes.
That was a lot of water! But it was such a refreshing respite from the smothering heat of the past week.
Both Becca and I are planning to bake a lot for our respective labs in the upcoming days, and that will officially(?) commence tomorrow, but I still wanted to bake something today to, I don't know, celebrate this cooler weather.
Oatmeal Raisin Cookies
Adapted from Vanishing Oatmeal Raisin Cookies by Quaker Oats.
I was working on applications on and off all day, and when I wasn't actively working on them, I was thinking and stressing out about them -- you know how that goes. Thus I wanted to make something quick and easy, and what could be simpler and more gratifying than a delicious batch of oatmeal raisin cookies?
1 c. (2 sticks) unsalted butter, softened
1 c. brown sugar, firmly packed
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
3 c. oats
1 c. raisins
a pinch of salt
Preheat oven to 350°F.
In a large bowl, cream butter and sugars. Add eggs and vanilla, beating well. In a medium bowl, combine flour, baking soda, cinnamon, and salt. Add flour mixture to butter mixture, and mix. Add oats and raisins, mixing well.
Drop dough by tablespoonfuls onto ungreased cookie sheets.
Place cookie sheet in freezer for 10-15 min., then bake until light golden brown, 10-12 min. Cool 10 min. on cookie sheets, then on wire racks.
Makes approximately 4 dozen cookies.
That's the recipe I use... they are delicious, and I make them all the time! Love your blog!
ReplyDeleteWhen my brother and his lady-friend were here visiting, we made cookies from that recipe! We used cranberries rather than raisins, and added chocolate chips, and they were so good.
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