A craving for Oatmeal Raisin Cookie comfort

Just an itty bitty post today. I need some oatmeal raisin cookies like I needed a comfy bed and some hot tea (long day...) but these delicious morsels totally made up for it.

Oatmeal Raisin Cookies - taken from The Skinny Gourmet and David Lebovitz, king of baked goods.

Happy Baking!

Jessica

Oatmeal Raisin Cookies....yum!

Today I have to get right down to business: these cookies are AMAZING. I know that a lot of food bloggers have this tendency to be pushy about their products, but man oh man these cookies. I'm telling you, Martha Stewart knows her cookies! I'd been searching for the right combination of chewy and crispy, but nutty and flavorful and these babies are it. Try them for yourself, and if you refrigerate them overnight they're finished in a snap. Oatmeal Raisin Cookies
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup packed, light-brown sugar
1/4 cup granulated sugar
1/2 tablespoon vanilla extract
1 1/2 tablespoons milk
1 large egg
1 1/2 cups old-fashioned oats
1/2 cup raisins

1. In a medium bowl, whisk together flour, salt, cinnamon, baking powder and baking soda. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter with both sugars and beat until light and fluffy. Add vanilla, milk and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl fromthe electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight.
2. Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
3. Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.

Happy Baking!

Jessica