Makes about 26 cookies
Ingredients
Ingredients
½ heaping cup of salted butter at room temperature
¾ cup of brown sugar - don't fill it all the way up
1 egg
1 teaspoon vanilla
1 cup unbleached all-purpose flour - don't fill it all the way up
a generous pinch of cinnamon
a generous pinch of ground nutmeg
½ teaspoon baking soda
1 shallow cup with coconut flakes on the bottom and thick rolled oats (not instant) to complete the capacity of the cup, but don't fill it all the way up
⅓ cup raisins - don't fill it all the way up
½ heaping cup of semisweet chocolate chips
½ teaspoon salt (only necessary if using unsalted butter)
½ teaspoon salt (only necessary if using unsalted butter)
Preheat the oven to 325° F. Prepare a baking sheet with a baking mat.
As I bake 6 cookies at a time, I use only a small baking sheet and mat.
Instructions
As I bake 6 cookies at a time, I use only a small baking sheet and mat.
Instructions
In a large bowl, cream the butter with the sugar until it's light and fluffy, about 2 to 3 minutes. During this beating, stop a few times to scrape the sides of the bowl and bring the mixture under the whisk.
Then beat in the egg and vanilla.
Sift the flour on top of the mixture. Add the cinnamon, nutmeg, salt and baking soda.
Stir the dry ingredients into the butter mixture along with the oats, raisins and chocolate chips. Use a wooden spoon to mix the ingredients well.
Sift the flour on top of the mixture. Add the cinnamon, nutmeg, salt and baking soda.
Stir the dry ingredients into the butter mixture along with the oats, raisins and chocolate chips. Use a wooden spoon to mix the ingredients well.
Using an 1 ½" (3 ½ cm) scoop, form the cookies dropping the dough on the prepared baking sheet, about 2" apart from each other.
Prepare the remainder of the cookies for the freezer: scoop them on a baking sheet, side by side, and leave them in the freezer for 30 minutes until they become firm. Transfer to a container and put back in the freezer.
When baking them, you can do it straight from the freezer to the oven. Place the cookies on the baking sheet and mat, about 2" apart from each other. Put them in the cold oven and turn it on to 325°F.
Prepare the remainder of the cookies for the freezer: scoop them on a baking sheet, side by side, and leave them in the freezer for 30 minutes until they become firm. Transfer to a container and put back in the freezer.
When baking them, you can do it straight from the freezer to the oven. Place the cookies on the baking sheet and mat, about 2" apart from each other. Put them in the cold oven and turn it on to 325°F.
Bake for 19 minutes (soft) or 20 minutes (edges crunchy, middle soft) until cookies are browned on the bottom, but still a little soft in the middle.
Transfer immediately to a cooling rack. Allow the cookies to cool for a couple of minutes.
Transfer immediately to a cooling rack. Allow the cookies to cool for a couple of minutes.
Enjoy while they are warm and the chocolate is melty! They are so delicious!!
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