Wednesday, June 19, 2013

Simply Awesome Oatmeal Craisin-Raisin Cookies

I wish I could say this recipe originated with me, 
but I must give credit to Alice at Savory Sweet Life. Pure genius...crispy, chewy, and moist! I've baked and eaten my share of oatmeal cookies, but these are

This slight adaptation is pretty awesome, too!

Simply Awesome Oatmeal Craisin-Raisin Cookies
(yields:  24 to 30 cookies, depending on size)

1/2 cup (1 stick) butter, room temperature
1 cup raw sugar...a.k.a turbinado sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon imitation butter flavoring
1 1/4 cups old fashioned oats (not instant or quick oats)
1/2 cup golden raisins
1/2 cup Craisins
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (plus a few grains more if you prefer a slight salty taste)
1 teaspoon cinnamon

Preheat oven to 350 degrees Fahrenheit.

Place butter and sugar in large mixing bowl. Beat on low for a couple of minutes, then beat on medium-high for about 4 minutes, or until mixture is fluffy.

Turn mixer to low and add egg, vanilla extract, and butter flavoring. Turn mixer to medium and mix for 1 minute, then turn mixer off.

Add oats, raisins, and Craisins and mix for 2 minutes.

Add flour, baking powder, baking soda, salt, and cinnamon, and mix for 2 minutes.

Turn mixer off, and using a large spoon or spatula, stir mixture thoroughly.

Place spoonfuls of dough onto greased or parchment-lined cookie sheet, leaving room for cookies to spread.

Bake for approximately 10 to 14 minutes, depending on cookie size. Cookies are done when browned but appearing somewhat gooey in middle. Remove pan from oven and leave cookies on cookie sheet for a few minutes, then remove to cooling rack or plate.

Note: these cookies are designed to them their signature crunch and chewiness.

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