Sometimes I feel the need to make something in the kitchen. I absolutely love cooking and baking and even moreso when there’s someone else other than myself who appreciates the outcome (because let’s face it, I can’t eat everything I make on my own…well I can, but it’s probably not something I should do hehe).
Today felt like a cookie day so I went into the kitchen and searched for what I had in the cupboards and found everything I needed to bake Oatmeal Craisin (we didn’t have normal raisins) Cookies. Oatmeal cookies are Brendan’s favourite so it was a bonus when he told me that they were delicious. Here’s the recipe (with added visuals) so that you can make a dozen cookies in your kitchen:
- 1 stick of butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 2/3 cup light brown sugar
- 3/4 cup all purpose flour (gluten free flour can be used in place of regular all purpose)
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 tablespoon of salt
- 1 1/2 cups of oats
- 5 oz bag of craisins
Now let’s get started!
1. First step is to soften (not melt) your butter. I like to cut my stick of butter into smaller pieces so that they soften up a little quicker. You can either leave the butter out at room temperature for a few hours or simply put the butter in a microwave-safe bowl and heat it for about 15-30 seconds till it’s soft.
2. In a mixing bowl, add your softened butter, egg, vanilla extract and brown sugar (wet ingredients). Mix these ingredients till they’re well blended and a nice creamy texture.
3. In another mixing bowl, mix your salt, cinnamon, baking soda and flour (dry ingredients) together. I did this with a whisk, while I had the mixer running.
4. Next, add the flour mixture (dry ingredients) to your creamy butter mixture (wet ingredients) and then mix them together to form the cookie dough.
5. Once the creamy cookie dough is formed, add in your oats and craisins. (While my cookie dough was mixing, I used the dry bowl to mix my oats and craisins together. Tossing the craisins in the oats will help separate them and keep them from clumping together). You will now notice your dough thickening up.
6. After your cookie dough is complete, place the bowl in the freezer for a bit to cool. This is the trick to getting thicker, chewier cookies because later they’ll keep their shape better going into the oven. What I did was I placed my mixing bowl in the freezer and then cleaned up the mess I made in the kitchen and washed all my dishes. By the time I was done, my cookie dough was nice and cool. (Remember to just cool the mixture and not to freeze it, otherwise you’ll have a difficult time spooning them onto the baking sheet)
7. Preheat your oven to 350˚F (175˚C). While your oven is preheating take out a baking sheet. Place a sheet of parchment paper on the baking sheet. If you don’t have any on hand, you can lightly grease your cookie sheet pan with baking spray or a little bit of cooking oil and a paper towel. Scoop out your cookies onto the pan and space them about 2 inches apart. I used an ice cream scoop and did half full scoops of cookie dough onto the pan, which came out to exactly a dozen round scoops. Bake for 10-12 minutes or until a light golden brown.
8. After your cookies are out of the oven, let them sit for a few minutes to settle. (If you take them off the pan too soon, they’ll fall apart!) Then transfer the cookies over to a cooling rack till they’re ready to be served. And voila!!! Oatmeal Craisin Cookies! Enjoy!