The VERY BEST Oatmeal Cookies!

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Wow! It’s been so long since my last post and while I have some fun creative ideas brewing I see that it’s going to take time to share them but don’t worry, Purim is on my mind and up next!

In the meantime, we hosted an event here last night called ‘Emotional Sobriety’ with guest speaker Rabbi Shais Taub. He was incredible and his message was OH SO APROPOS! ….I mean how many of us truly wish we could ‘let go’….and I mean, really ‘let go’ and live and be in the moment and truly show up for own life even in the ‘in-between’ moments and in the challenging ones especially.

So of course dessert was on the menu and I stumbled across this oatmeal cookie that is literally the most delicious oatmeal cookie I have ever tasted! It is worth the added step of toasting the oats and pecans so don’t skip this if you want that perfect cookie!

Enjoy!

OATMEAL RAISIN COOKIES (from bon appetite.com)

MAKES 24 COOKIES

  • 2 cups old-fashioned oats
  • 1 cup pecans, chopped
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon freshly ground nutmeg
  • ¾ cup (1½ sticks) unsalted butter, room temperature (I used earth balance margarine)
  • ¾ cup (packed) light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract or paste
  • 1 cup raisins, dried sour cherries, and/or dried cranberries (I omitted all these as I like my oatmeal cookies plain:)

Preheat oven to 425°.

Spread oats on a rimmed baking sheet and toast until lightly golden, about 6 minutes. Add pecans, toss to combine, and continue toasting until pecans are fragrant and oats are deep golden brown, about 6 minutes more. Let cool sightly.hisk flour, salt, baking soda, cinnamon, and nutmeg in a medium bowl; stir in oats and pecans.

Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3–4 minutes. Add egg, syrup, and vanilla and beat until incorporated, about 1 minute. Reduce speed to low; add dry ingredients and raisins and continue to beat, scraping down sides and bottom of bowl, until just combined. Let sit at room temperature at least 1 hour to hydrate oatmeal.

Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Using a 2-oz. ice cream scoop, portion cookies and place on sheets, spacing 3″ apart (or measure out mounded scoops with a ¼-cup measuring cup). Do not flatten; cookies will spread as they bake.

Bake cookies, rotating sheets halfway through, until edges are golden brown and firm but centers are soft, 15–17 minutes. Let sit on sheets 10 minutes, then transfer to wire racks; let cool.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

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