Tuesday, January 01, 2008

Unsatisfied Cravings for a New Year


I find it hard to believe I never updated once in December. It was a busy month, but I was also busy in the kitchen. I made cookies and cakes; candy and... well, maybe that's all. I can't quite remember what else.

Today though, the last day of the year (well, I suppose now that was yesterday) I finally was back in my kitchen after a week away and I made something that wasn't a baked good or answer to a sweet tooth's craving.

But that isn't what this is about. It'll come later because I forgot to take pictures.

I also made oatmeal raisin cookies. I've been wanting oatmeal raisin cookies for weeks, but my usual go to recipe makes 18 oversized cookies, and I spread them into a thin layer. It just doesn't make enough to share. Since I got a small scoop for Christmas, I wanted to make drop cookies so I could use it and have consistent cookies. So I used my new silpats, cookie scoop, amazing spatula (firm, yet flexible, flat yet curved) and cooling racks. And a recipe from a new cookbook.

My parents and their friends raved over the cookies, and they are good. They just weren't as oatmeal-y as I was hoping for. Next time I crave super duper oatmealness I'll just have to turn to the other recipe.

It's getting too close to morning. Fortunately, I still sort of feel like I'm on pacific time, where the new year is at this moment just starting.

Oatmeal Raisin Cookies
adapted from Williams-Sonoma Essentials of Baking
makes 2 to 4 dozen cookies

1 1/2 cups (235 g) whole-wheat pastry flour
1 teaspoon baking powder
1 Tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup (125 g) unsalted butter, softened
1 cup (220 g) firmly packed dark brown sugar
1/2 cup (125 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups (120 g) old-fashioned rolled oats
2 cups (375 g) raisins

Preheat oven to 350F. Line 2 to 4 baking sheets with Silpat or parchment.

Sift together flour, baking powder, cinnamon, and salt into a medium bowl.

Either with a mixer or a wooden spoon, beat together butter and sugars until smooth. Add the eggs and vanilla and beat until well blended. Stir in the flour mixture and oats and stir until incorporated. Mix in raisins.

Drop level or heaping tablespoons of dough onto the prepared baking sheets spacing the cookies 2 to 3 inches apart (depending on size). Bake one sheet at a time, or switch halfway through baking, until browned, about 12 to 20 minutes. Let cool on sheets five minutes and then transfer to rack to cool completely.

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