Monday, February 8, 2010

Oatmeal Cookies

We hosted a skating party for our kids and some of their friends this weekend. About four-thirty, we realized that we’d forgotten about dessert. By five, these cookies were ready. They’re always a big hit—with grownups, too.

(makes 24-30 cookies)

1 c nuts (such as pecans or walnuts)
1 c dried fruit (such as raisins or sour cherries)
1½ c old-fashioned oats
1 c bittersweet chocolate chips
1 c flour
¾ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
12 Tbs unsalted butter, softened
1½ c dark brown sugar
1 egg
1 tsp vanilla extract

1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with silicon mats or parchment paper.

2. Toast the nuts. Let them cool, then chop coarsely. Chop the fruit coarsely.

3. In a mixing bowl, combine the nuts and fruit with the oats and chocolate chips. In a second bowl, whisk together the flour, baking powder, baking soda, and salt.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until the sugar dissolves, about 1 minute. Reduce the speed to low, add the egg and vanilla. Beat until fully combined, about another 30 seconds.

5. With the mixer still running, gradually add the flour mixture and then the oats mixture. Mix until just combined. Using a spatula, scrape down the sides of the bowl, incorporating any leftover dry ingredients into the batter.

6. Pinch off a golf ball-sized piece of batter and roll it in the palms of your hands to form a tight ball. Flatten slightly and place on a baking sheet. Continue until there is no batter left.

7. Bake until the edge of the cookies have set but the centers are still soft, about 12-15 minutes. Let the cookies cool a little on the baking sheets before transferring them to a rack.

• If you don’t have a stand mixer, a hand mixer and large mixing bowl will do.

• Be careful not to overbake these cookies, which should be a little chewy.

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