Oatmeal Raisin Cookies
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Old fashioned rolled oats||2 Cup (32 tbs) (Not Instants)|
|Raw sugar||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon, freshly grated|
|Unsalted butter||1 1⁄2 Cup (24 tbs) (At Room Temperature)|
|Whole milk||1⁄4 Cup (4 tbs)|
|Pure vanilla extract||1 Teaspoon|
|Walnuts||3⁄4 Cup (12 tbs), chopped|
|Raisins||1⁄2 Cup (8 tbs)|
On your mark:
Preheat the oven to 350°F with an oven rack in the middle slot of the oven.
Using a piece of wax paper, lightly grease two 10 ½ by 15 ½-inch cookie sheets with ½ teaspoon butter. Set aside.
Combine the all-purpose and whole-wheat flours, oats, raw sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl. Whisk until well mixed.
In a separate bowl, combine the butter, milk, molasses, egg, and vanilla.
Beat with an electric hand-mixer at medium speed until the mixture is smooth. Add to the dry ingredients. Toss all of the ingredients together to moisten.
Mix in the nuts and raisins.
Scoop up about a tablespoon of dough and drop onto the greased cookie sheet. Repeat until you have 12 cookies about 2 inches apart.
Bake one sheet at a time on the middle rack of the oven for 18 minutes, or until the edges are crisp and start to color. Let the cookies cool on the baking sheet for 10 minutes.
In the meantime, prepare and bake the next tray. Continue until all the cookies are baked.
Once the cookies have cooled for 10 minutes, use a spatula to lift them off the cookie sheet and place them on a rack to cool completely.
The above is an excerpt from the book Teen Cuisine by Matthew Locricchio. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
Copyright © 2011 Matthew Locricchio, author of Teen Cuisine
Matthew Locricchio, author of Teen Cuisine, was born into a restaurant and catering family and has worked in the food industry most of his life. Included in his resume as a professional cook are stints at the well-known Gandy Dancer in Ann Arbor, Michigan, the West Coast Stock Exchange's private club in San Francisco, and the legendary Barbary Coast restaurant.
Matthew has taught culinary classes and given cooking demonstrations at culinary schools throughout the country as well as the American Museum of Natural History in New York City.
James Peterson, photographer for Teen Cuisine, is a renowned cookbook author and photographer, and a James Beard and International Association of Culinary Professionals award winner.