Oatmeal Raisin Cookies

This one’s from Martha Stewart.

For this recipe you will need:

• 3 cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 cup toasted wheat germ
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups raisins

Directions:

1)  Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.

2)  Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.

3)  Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

* Makes about 5 dozen simply delicious oatmeal raisin cookies.

Chewy Chocolate Chip Cookies

I have tried a lot of Chocolate Chip cookie recipes and this is so far one of the best (aside from Mrs. Field’s that I bake for my kids often).  I got the recipe from Alton Brown’s The Chewy Cookies.

For this recipe, you will need:

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

1)  Heat oven to 375 degrees F.

2)  Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

3)  Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

4)  Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Crunchy Oatmeal Cookies

I like my cookies chewy, but when I tasted a crunchy oatmeal cookie, I loved it instantly!  I got the recipe from Recipezaar.

Here’s what you will need:

• 3/4 cup soft unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup water
• 1 teaspoon vanilla
• 3 cups uncooked oats
• 1 cup sifted flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup raisins
• 1/2 cup chopped walnuts (optional)

1)  Beat butter, sugar, egg, water and vanilla together until creamy.

2)  Sift together flour, salt and baking soda.

3)  Add to creamed mixture and blend well.

4)  Stir in oats, walnuts and raisins.

5)  Put in fridge and chill overnight.

6)  Preheat oven to 350 degrees.

7)  Drop by teaspoonfuls on greased cookie sheet.

8)  Bake for 10-12 minutes.

9)  Cool and store in plastic bag in freezer.

10)  Eat straight from freezer.