Sure, they're pretty, but I tend to prefer good old-fashioned oatmeal cookies. Of course I do dress them up a little for the holidays, studding the dough with raisins, chocolate chips and walnuts. The edges get nice and crisp, while the middle stays soft and chewy. They may not be as eye catching as a platter plied with stars, Santas, and reindeer, but warm oatmeal cookies really feel like the holidays to me.
Click through for recipe.
Oatmeal Raisin Cookies with Chocolate Chips
Makes 2 1/2 to 3 dozen cookies
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup solid vegetable shortening, room temperature
1 cup sugar
1 cup (packed) dark brown sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 1/2 cup raisins, plumped in some hot water
1 cup chopped walnuts
1 cup semi sweet chocolate chips
Preheat the oven to 350ºF.
In a stand mixer fitted with the paddle attachment, cream the butter, shortening, the brown sugar and the regular sugar for about five minutes until pale and fluffy.
Meanwhile, in a large bowl combine the baking powder, baking soda, salt, and cinnamon, whisking until everything is incorporated.
Next add the eggs, honey, and vanilla to the creamed butter and sugar, then gradually add the flour mixture. Fold in the oats, walnuts and chocolate chips.
Spoon golf ball sized clumps of the dough onto a cookie sheet lined with a Silpat, then bake in the oven for 15 to 16 minutes. Let cool on the Silpat for about a minute before placing the cookies on wire racks to cool further. The cookies can be stored in an airtight container for about a week.