| From the Kitchen |
Early traffic jam on Highway 99
Oatmeal Cookies
Preheat oven to 350.
Whisk together, then set aside:
2 cups all- purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
Cream wet ingredients in mixer until fluffy:
1 cup white sugar
1 cup dark brown sugar, packed
1 cup soft butter
2 eggs
2 tsp. vanilla
Gently stir flour mixture into wet ingredients.
Over-stirring flour develops gluten and makes it strong
(good for bread, bad for cookies!)
Stir in:
3 cups oats (not instant)
1 1/2 cups raisins or dried cranberries
Form cookies and bake:
Use 2 Tbs cookie scoop to measure and drop dough 2"
apart on baking sheet sprayed with Pam. Cook on
center rack of oven 11-13 minutes (lightly browned and
edges are set.).
Remove from oven and allow cookies to remain on
sheet an additional 2 minutes to firm up. Transfer to
rack to cool. Let cookie sheet cool 5-10 minutes before
baking another batch.
Preheat oven to 350.
Whisk together, then set aside:
2 cups all- purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
Cream wet ingredients in mixer until fluffy:
1 cup white sugar
1 cup dark brown sugar, packed
1 cup soft butter
2 eggs
2 tsp. vanilla
Gently stir flour mixture into wet ingredients.
Over-stirring flour develops gluten and makes it strong
(good for bread, bad for cookies!)
Stir in:
3 cups oats (not instant)
1 1/2 cups raisins or dried cranberries
Form cookies and bake:
Use 2 Tbs cookie scoop to measure and drop dough 2"
apart on baking sheet sprayed with Pam. Cook on
center rack of oven 11-13 minutes (lightly browned and
edges are set.).
Remove from oven and allow cookies to remain on
sheet an additional 2 minutes to firm up. Transfer to
rack to cool. Let cookie sheet cool 5-10 minutes before
baking another batch.
