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Author SHA1 Message Date
Alan Orth
e348a8bdfa
oatmeal-cookies.md: Update measurements 
Update measurements to use only weights and adjust baking method.
 2021-04-16 15:08:41 +03:00
Alan Orth
b853f6a63e
oatmeal-cookies.md: Use HTTPS 2021-04-16 15:05:15 +03:00
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oatmeal-cookies.md
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@ -1,19 +1,19 @@
# Oatmeal Cookies # Oatmeal Cookies
Originally from: http://www.wsj.com/articles/recipe-oatmeal-raisin-cookies-1442345556 Originally from: https://www.wsj.com/articles/recipe-oatmeal-raisin-cookies-1442345556
Makes: 30 Makes: 30–40
## Ingredients ## Ingredients
- 1 cup raisins or cranberries (200g or 240ml in my Pyrex measuring cup) - 1 cup raisins or cranberries (200g)
- 1¼ cups all-purpose flour (185g or 300ml in my Pyrex measuring cup) - 1¼ cups all-purpose flour (185g)
- 1 tablespoon plus 1 teaspoon ground cinnamon - 1 tablespoon plus 1 teaspoon ground cinnamon
- 2 teaspoons baking soda - 2 teaspoons baking soda
- 1½ teaspoons fine sea salt - 1½ teaspoons fine sea salt
- 1½ sticks slightly softened butter (~150 grams) - 1½ sticks slightly softened butter (150 grams)
- 1 cup light brown sugar, firmly packed (190g or 240ml in my Pyrex measuring cup) - 1 cup light brown sugar, firmly packed (190g)
- 6 tablespoons granulated sugar - 6 tablespoons granulated sugar
- 2 cups old-fashioned or rolled oats (230g or 480ml in my Pyrex measuring cup) - 2 cups old-fashioned or rolled oats (230g)
- 1 extra-large egg - 1 extra-large egg
- 1½ teaspoons vanilla extract - 1½ teaspoons vanilla extract
@ -25,8 +25,8 @@ Preheat oven to 350°F/176°C. Grease baking sheets or use baking paper.
3. In a larger bowl, use an electric mixer to cream together butter, sugars, and vanilla on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat. 3. In a larger bowl, use an electric mixer to cream together butter, sugars, and vanilla on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat.
4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins and egg. 4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins and egg.
5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup. 5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup.
6. To bake cookies: Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool. 6. Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.
## Notes ## Notes
- Original recipe says to cover and chill the dough in the refrigerator for a few days, but I don't do that. - Original recipe says to cover and chill the dough in the refrigerator for a few days, but I don't do that.
- My oven is janky as hell and I need to bake at "150" and make sure the cookies are at the top rack so the bottoms don't burn. - My gas ovens are hot so I bake at "160°C" on the top rack and make sure to check the cookies after 12 minutes or so.