Sunday, February 6, 2011

craisin oatmeal raisin cookies

     This is my attempt to recreate those huge, chewy cookies they serve at Starbucks. If you have ever had one, you'll know exactly what I'm talking about. Doesn't it look good?
     In an attempt to make them healthier, I changed the all purpose flour in the original recipe to whole wheat, then added the golden raisins and dried cranberries like the cookies at Starbucks. The recipe was originally named 'disappearing oatmeal cookies' by my mom's friend, Peggy. Whenever I make them, they quickly disappear, so I guess there is truth in advertising.
Ingredients:
1 c. (2 sticks) unsalted butter
1 c. firmly packed brown sugar or sucanat
½ c. raw or granulated sugar
2 eggs
1 t. vanilla extract
1 t. baking soda
1 t. ground cinnamon
1½ c. whole wheat flour
½ t. salt
3 c. quick cooking oats
1 c. mixed, dark raisins, golden raisins and dried cranberries (Craisin is a brand name)
1 c. chopped pecans or walnuts (optional)
Directions:
Preheat oven to 350 degrees.
Cream the butter and sugars until smooth and creamy.  Add eggs and vanilla.  Blend well.  Combine all dry ingredients and add to butter mixture.  Add oats and raisin mixture (and nuts, if desired.) 
Drop by teaspoonfuls onto an ungreased cookie sheet.  Bake 10-12 minutes or until golden brown.  Cool on wire rack.  Store in an airtight container. Recipe makes approximately 4 dozen cookies.

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