Awesome you ask? Absolutely! Addictive? You’re darn tootin’! They are chewy on the inside and crispy on the outside, just like a proper cookie should be. I’m including directions for altering ingredients for high altitude baking. If you live and bake at a high altitude, like i do, in San Miguel de Allende, MX (6,200 ft.), you will definitely have more success in your baking attempts by following these alterations. They are as follows:
Reduce each cup of sugar called for in the recipe by 2 Tbs.
Reduce each teaspoon of baking powder, or baking soda by 1/4 teaspoon
Increase each cup of liquid by 2-3 Tbs
Save these and paste to a handy place (like the side of your fridge),if you’re high…altitude. These changes will make your baking days much happier!
1 1/2 cups flour
1 teaspoon baking soda, or (3/4 teaspoon for high alt.)
1/2 teaspoon ground cinnamon
1/4 teaspoon each salt, ground nutmeg, and ground cloves
3/4 cup butter, softened
1 1/2 cups brown sugar, firmly packed( less 3 Tbs. high alt.)
1 teaspoon vanilla extract
2 cups quick-cooking rolled oats
1 cup raisins
In a bowl stir together flour,baking soda, cinnamon,salt, nutmeg, and cloves to combine thoroughly. Set aside.
Preheat oven to 375 degrees. In mixer bowl combine butter and brown sugar, and beat until well blended. Add eggs,one at a time, beating well after each addition. Add vanilla and mix to blend.
Gradually add flour mixture until just blended. Stir in the rolled oats and raisins.
Drop by tablespoons, 2 inches apart, onto a silpat-lined, or lightly greased baking sheet. Bake until lightly browned (about 10 minutes). Cool on wire racks.
Yield: Approximately 4 dozen 2 1/2″ cookies.