Homemade oatmeal raisin cookies [Food Network recipe]

YES! Another successful attempt in baking a batch of cookies from scratch. This time I baked oatmeal raisin cookies since my aunt requested me to try and bake these cookies. I downloaded the recipe from Food Network's website and searched for "oatmeal raisin cookies." I chose the recipe that wasn't complicated and/or had little ingredients to work with. The recipe called for 2 table spoons of molasses, but I didn't have this ingredient so I used 2 tablespoons of maple syrup instead. I baked more than 20 cookies total even though the recipe said it would yield 1 dozen cookies. Of course, the cookies tasted great and my aunt really liked the cookies. Her comment was to put less raisins. Here is the recipe below:

http://www.foodnetwork.com/recipes/food-network-kitchens/chewy-oatmeal-raisin-cookies-recipe2/index.html


Chewy Oatmeal-Raisin Cookies [Recipe courtesy of Food Network Magazine]

• Total Time: 40 min [Prep time: 20 min, Cook time: 15 min]
• Skill Level: Easy

Ingredients:

• 1 1/4 cups rolled oats
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 3/4 cup sugar
• 2 tablespoons molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup raisins

Directions:

Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.