Schrafft's of Boston Chewy Oatmeal Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 dozen cookies
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup raisins
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1 1/4 cups all-purpose flour
- 1 cup chopped walnuts
- 3/4 cup sugar
- 1/4 cup packed dark brown sugar
- 2 eggs
- 1 1/2 cups old-fashioned or quick-cooking rolled oats (not instant oatmeal)
- 1/4 pound (1 stick) unsalted butter, softened
- 1/4 cup whole or lowfat milk
- Carbohydrate 18 g(6%)
- Cholesterol 16 mg(5%)
- Fat 5 g(8%)
- Fiber 1 g(3%)
- Protein 2 g(4%)
- Saturated Fat 2 g(10%)
- Sodium 60 mg(3%)
- Calories 123
Preparation Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets. Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly. Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze. The New England Cookbook by Brook Dojny Harvard Common Press
Preparation Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets. Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly. Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze. The New England Cookbook by Brook Dojny Harvard Common Press
