Oatmeal Cookies
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground mace
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract, at room temperature
- 2 3/4 cups rolled oats
- 3/4 cup raisins
- 3/4 cup chopped pecans
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- Position the racks in the top and lower third of the oven and preheat to 350 degrees F.
- In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and mace.
- In another large bowl, combine the butter and sugar and, with a hand-held electric mixer, mix on low speed until just incorporated.
- Raise the speed to high and mix until light and fluffy.
- (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Add the brown sugar and mix until incorporated.
- Add the eggs to the butter mixture, one at time, waiting for the first one to be fully incorporated before adding the last.
- Mix in the vanilla.
- Reduce the mixer's speed to low.
- Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally).
- Turn off the machine, stir in the oats, raisins, and pecans with a rubber spatula.
- Line 2 baking sheets with parchment paper.
- Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.
- Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch.
- Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely.
- Store in a sealed container.
flour, baking soda, salt, ground allspice, ground cinnamon, ground mace, unsalted butter, sugar, brown sugar, eggs, vanilla, rolled oats, raisins, pecans, television
Taken from www.foodnetwork.com/recipes/food-network-kitchens/oatmeal-cookies-recipe2.html (may not work)