Recipes

[KathyInColorado]

This is from The New Back in the Day Bakery Cookbook. They are very good between DH and the great nieces/nephews that were visiting we have about four left. Made them on Friday!

FHG notice at the end it says store the cookies in airtight container for up to three days at room temperature. Will that work for sending to the troops?

1 1/4 c. unbleached all-purpose flour

1/2 tsp. baking soda

1/4 tsp. fine sea salt

1/4 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground cloves

1/2 pounds (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs, at room temperature

1 tsp pure vanilla extract

2 1/4 cups old-fashioned rolled oats (not quick-cooking)

1/2 cup golden raisins (I had regular ones in the pantry)

1/2 cup unsweetened flaked coconut, toasted

Turbinado sugar for sprinkling

Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Line two cookie sheets with parchment.

Sift together the flour, baking soda, salt, cinnamon, allspice, and cloves; set aside.

In a bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter granualted sugar, and brown sugar together on medium speed until light in color; 3 to 5 minutes. Add the eggs and vanilla and beat until light and fluffy, 1 to 2 minutes. Mix in the oats until just combined.

Add the dry ingredients in thirds, beating until just combined, no more than 2 minutes. Sprinkle in the raisins and toasted coconut and mix until just combined.

Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding at the bottom of the bowl and the dough is throroughly mixed.

Using a large ice cream scoop to form the cookies and place on the preprared cookie sheets, leaving 1 inch between the cookies to allow for spreading. Lightly tap each cookie wit the palm of your hand and sprinkle each cookie with just a pinch of turbinado sugar.

Bake the cookies, one sheet at a time, for 10 to 12 minutes, rotating the pan halfway through the baking time for even doneness. The finished cookies should be golden brown. Let cool on a wire rack. Store the cookiesin an airtight container for up to 3 days at room temperature.

Enjoy the cookies. I really like this cookbook and enjoy using it.