Oatmeal Cloud Cookies
May. 7th, 2009 09:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
amadi posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
bakeitupThese cookies aren't the dense and chewy sort of oatmeal cookie, but a puffy, more cake-like cookie that invites you to eat and eat... and eat a few more.
1½ cups raisins (or dried cranberries or cherries)
2 cups water
2 sticks (1 cup or ½ pound) unsalted butter, melted
1½ cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
1½ teaspoons ground ginger
3 cups all-purpose flour, ¼ cup reserved
3 cups oatmeal
Preheat oven to 350°F (175°C).
Place raisins into a saucepan with water. Bring to a boil and boil for 5 minutes. Drain the raisins, reserving 1 cup of the water. Toss the drained raisins with ¼ cup of flour, making sure that the fruit is evenly coated. Set aside.
In a large mixing bowl, combine the retained water from the raisins, melted butter, sugar, eggs, vanilla extract, baking soda and spices. Blend together with an electric mixer until well combined. Add the flour in small batches, mixing just until incorporated.
Add the oatmeal and raisins, and mix in by hand until well blended, making sure that the raisins are thoroughly distributed throughout the batter.
Drop by rounded spoonfuls onto a parchment or silicon-mat lined cookie sheet. Bake at 350°F for 10-12 minutes or until golden brown and puffed and delicious looking.
1½ cups raisins (or dried cranberries or cherries)
2 cups water
2 sticks (1 cup or ½ pound) unsalted butter, melted
1½ cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
1½ teaspoons ground ginger
3 cups all-purpose flour, ¼ cup reserved
3 cups oatmeal
Preheat oven to 350°F (175°C).
Place raisins into a saucepan with water. Bring to a boil and boil for 5 minutes. Drain the raisins, reserving 1 cup of the water. Toss the drained raisins with ¼ cup of flour, making sure that the fruit is evenly coated. Set aside.
In a large mixing bowl, combine the retained water from the raisins, melted butter, sugar, eggs, vanilla extract, baking soda and spices. Blend together with an electric mixer until well combined. Add the flour in small batches, mixing just until incorporated.
Add the oatmeal and raisins, and mix in by hand until well blended, making sure that the raisins are thoroughly distributed throughout the batter.
Drop by rounded spoonfuls onto a parchment or silicon-mat lined cookie sheet. Bake at 350°F for 10-12 minutes or until golden brown and puffed and delicious looking.
