I made the recently released DoubleTree Chocolate-chip cookie recipe. I don't know why it is Americans are nuts over that. Whatever the case, I don't much like chocolate-chip cookies, but I do like oatmeal cookies (y cosas like raisins and nuts). So, I rewrote the recipe accordingly and baked it a second time, as a half-batch (Pouah, keep nasty chocolate chips, preeeecious!).
The DoubleTree recipe wording is pretty much plagierized here in its entirety which I changed minimally only.
| ½ lb | unsalted butter, softened (2 sticks) |
| ¾ cup + 1 tbsp | granulated sugar |
| ¾ cup | packed light brown sugar |
| 2 large | eggs |
| 1¼ tsp | vanilla extract |
| ¼ tsp | freshly squeezed lemon juice |
| 2¼ cups | flour |
| 1 cup | rolled oats |
| ½ cup | shredded coconut |
| 1 tsp | baking soda |
| ½ tsp | salt |
| pinch | cinnamon |
| 1 cup | raisins |
| 1¾ cups | chopped pecans or walnuts |
1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
3. With mixer on low speed, add flour, oats, coconut, baking soda, salt and cinnamon, blending for about 45 seconds. Don't over-mix.
4. Remove bowl from mixer and stir in raisins and nuts.
5. Portion dough with a scoop (about 3 tbsp) onto a baking sheet lined with parchment paper about 2" apart.
6. Preheat oven to 300° F. Bake for 20 to 25 minutes, or until edges are golden brown and center is still soft.
7. Remove from oven and cool on baking sheet for about 1 hour.
Note: You can freeze the unbaked cookies, and there's no need to thaw. Preheat oven to 300° F and place frozen cookies on parchment paper-lined baking sheet about 2" apart. Bake until edges are golden brown and center is still soft.