Archive for February, 2010

What is it about snow storms and baking? We got hit hard in D.C. this winter and are still digging out…

In talking with a lot of my friends, it turns out most of us turned to baking at some point during the storm(s). An excuse to use the oven to heat up the house perhaps? While we were snowed in during the last storm I looked in the pantry to see what ingredients I had to work with- I was not about to trek to the grocery store which  probably wasn’t even open or if it was, completely picked over anyway.

Miraculously, I had all of the ingredients to make oatmeal raisin cookies- one of my favorites!  I first turned to the recipe on the Quaker Oats can, but it made 4+ dozen cookies and I only had about a half a canister of oats left.  So I used this recipe from Smitten Kitchen and they are the BEST oatmeal raisin cookies ever. They were still soft and chewy a week later.

I followed her advice and chilled the dough before I baked them (heck, I certainly didn’t have anywhere to go!).  I scooped the dough onto the baking sheets first and then stuck them in the fridge for about a half hour. I also added some chocolate chips because really, what isn’t made better by adding chocolate?


1 stick unsalted butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins


Preheat oven to 350°F.  In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and chocolate chips, if using them.

Scoop the dough onto parchment-lined baking sheets and then chill the whole tray before baking them.  Bake  for about 12 minutes (time will vary, depending on how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

At least one of us is still enjoying this weather!


Read Full Post »