CHICOPEE, Mass. (Mass Appeal) – Bake up some simple and delightful cookies for Santa this Christmas! Personal Chef Bill Collins from ChefBill.com showed us how to make three different kinds!
Oatmeal Raisin Cookies
1/2 cup raisins, soaked in enough water to cover them
1/2 cup sifted flour
1/2 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
¼ teaspoon nutmeg
1 egg, beaten
1 tsp vanilla
1/4 cup melted margarine
3 cups oatmeal
Preheat oven to 350. Spray or grease two cookie sheet pans.
1. Soak the raisins for at least 15 minutes. If you forget about them for a few hours, they’ll still work well in this recipe
2. Wisk together the flour sugar, salt, baking powder, cinnamon and nutmeg. Stir until they are evenly mixed together.
3. Strain the raisins, and set aside 3 tablespoons of the water
4. Combine the beaten egg, vanilla and melted margarine, and mix into to dry mixture.
5. Add oatmeal and raisins combine . This will be a VERY dense dough. Add the 3 tablespoons of reserved raisin soaking water to the dough and mix thoroughly
6. Using either a rounded tablespoon, or a #40 cookie scoop, place the dough on the prepared cookie sheets
7. Bake for 12-16 mins, or until the cookies are golden brown on the bottom
Chocolate Chip Oatmeal Cookies
From Paula Holm
(adapted from the Silver Palate Good Times Cookbook)
1 cup butter (2 sticks)
1 cup packed dark brown sugar
1 cup granulated sugar
2 tablespoons milk
2 teaspoons vanilla extract
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups cooking oats (either quick cooking or old fashioned will work)
12 oz semisweet chocolate chips
1 cup walnuts, coarsely chopped
1. In a large mixing bowl, cream the butter and both sugars until light and fluffy. Add the eggs, milk, and vanilla and beat until blended
2. Whisk the flour, baking powder, baking soda and salt together. Add to the butter mixture. Combine just until blended. Add in the oats and thoroughly combine.
3. Add in the chocolate chips and walnuts
4. Refrigerate the dough for at least one hour.
5. Preheat the oven to 350º. Grease the cookie sheets.
6. Shape the cookies into balls; Rounded teaspoons for small, rounded tablespoons for large. Place on cookie sheets, approximately 2″ apart, and slightly flatten on top, into disks.
7. Bake until the edges are slightly browned, but the cookies are still white-ish, 8-10 minutes.
8. Remove from the oven and cool on the cookie sheets for 5 minutes. Remove to cooling racks to finish cooling.
Ginger Snap Cookies
2/3 Cup vegetable oil
1 cup sugar
1⁄4 cup molasses
2 cups sifted flour
2 teaspoons baking soda
1⁄2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
OR 3 teaspoons combo of: Allspice, Ginger, Cinnamon (Whatever you’d prefer) to replace the above two items
1⁄4 cup sugar (for dipping)
Combine first four ingredients and mix well.
Sift the next five ingredients and add to the molasses mixture.
Take teaspoonfuls and shape into balls and dip (or roll) in granulated sugar.
Place balls about 2 inches apart on ungreased cookie sheets at 350° for 9 minutes.
Remove from baking sheet immediately, and place on cooling rack.
Makes approximately 60 cookies