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Recipe: Soft Raisin-Oatmeal Drop Cookies

Desserts - Cookies, Brownies, Bars
SOFT RAISIN-OATMEAL DROP COOKIES

1 1/2 cups (7 1/2 ounces) raisins
2 cups all-purpose white flour
1/2 teaspoon baking soda
generous 1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 cup packed light brown sugar
1/2 cup sugar
1 large egg, plus 1 large egg yolk
2 1/2 tablespoons light or dark corn syrup
2 1/2 teaspoons vanilla extract
1 1/2 cups old-fashioned rolled oats

Preheat the oven to 325 degrees F. Grease several baking sheets or coat them with nonstick spray.

In a medium bowl, combine the raisins and enough hot water to cover; set aside.

In a medium bowl, thoroughly stir together the flour, baking soda and salt; set aside.

In a large bowl, with an electric mixer on medium speed, beat together the butter, brown sugar and sugar until light and smooth, about 1 minute. Add the egg and egg yolk, corn syrup, and vanilla and beat until well blended and fluffy, about 2 minutes. Beat in the flour mixture until well blended.

Thoroughly drain the raisins. Add the raisins and oats to the dough and stir until evenly incorporated. Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 2 1/2 inches apart.

Bake the cookies, one sheet at a time, in the middle of the oven for 12 to 15 minutes, or until lightly tinged with brown and almost firm when pressed in the centers. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, about 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.

Store in an airtight container for up to 2 weeks or freeze for up to 1 month.

Makes 40 to 45 (2 1/2-inch) cookies.
Source: The All-American Cookie Book by Nancy Baggett
MsgID: 0223995
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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