We are excited to announce that the Maundy Cafe will be a regular bi weekly contributor to the Cathedral blog! Our team of contributors will be sharing all the things we are passionate about, beloved and often requested recipes, Mandy Cafe updates, food security and advocacy, and more. To start this new year right, we are sharing what is the undisputed favourite Maundy Cafe dessert, our Oatmeal Raisin Cookies. Crispy on the outside, chewy in the middle, and always made with love, it is perfect with a cup of coffee or just on its own. While the original recipe calls for raisins, we at the Cafe have been adding chocolate chips to it as well, so feel free to experiment!
OATMEAL RAISIN COOKIES
YIELD: 36 cookies
WHISK TOGETHER AND SET ASIDE
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
CREAM WET INGREDIENTS
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
THEN STIR IN
3 cups oats (not instant)
1 1/2 cups raisins (or chocolate chips, or a combination of both, or cranberries, or whatever you have in your pantry!)
Preheat oven to 350°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.)
Now add the oats and raisins; stir to incorporate.
Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
Drop 2-inches apart onto baking sheet sprayed with non-stick spray.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.