Wednesday, October 27, 2010

The Shabbos Kallah, Part 2: Cinnamon Oatmeal Raisin Cookies

As Sarah mentioned, my best friend recently got married and we had a lovely celebration in her honor here the day before the wedding. (The basic idea is to focus on the bride before the wedding. As if everyone doesn't do that at the wedding as well. Oh well.) As Sarah also mentioned, we made a truly ridiculous amount of dessert. Although I would have to say that I was fairly impressed by how much of it got eaten. Nothing like a room full of women eating half of a half to get the table cleared.

Anyway, I had actually made three out of the four things before (see here and here, plus the back of the Nestle Tollhouse cookie package), but I wanted to try something different. Being in the midst of wedding land, I didn't have a huge amount of time and I also wanted something that was easily eaten with one's fingers. I actually love oatmeal cookies when they're good, but I've found that often, if a recipe isn't done well, the oatmeal stays kind of dry and chewy, which is rather unappealing. I had bought some oatmeal at Target, so I decided to use the recipe on the back of the can, choosing the cinnamon option, and in my opinion, they were delicious. I thought the cinnamon added a nice kick to make the cookies more interesting, and the oats cooked through wonderfully. Just watch them to make sure they don't burn!

Cinnamon Oatmeal Cookies
1 stick butter, softened
1/4 cup milk
1 1/4 cups brown sugar
3/4 cup granulated sugar
2 tsp. vanilla
2 large eggs
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3 cups old fashioned oats
1 cup raisins

Preheat the oven to 350
Blend sugar, butter, vanilla, milk and eggs until light and fluffy.
Add flour, baking powder, salt and cinnamon. Blend.
Mix in oats and raisins.

Place 2 inch balls 2 inches apart on a cookie sheet. Bake 12-14 minutes, or until the edges turn golden brown.

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