Oatmeal Raisin Chocolate Chip Nut Cookies

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Just ‘for because’, I drizzled some browned butter icing across their tops after they’d cooled for about 30 minutes….

Below:  The cookies made with the small cookie dough scooper thing are on the left, and the row with the bigger dough balls are in the single row on the far right side and are noticeable larger.

Below:  Larger cookies are in the front row…

This makes a large batch, but they don’t last all that long… for your convenience, I’ll add the measurement for a small batch in parenthesis.

Cream together:
2 cups butter, softened (1/2 cup)
2 and 2/3 cup brown sugar, packed (2/3 cup)

Add and mix well:
4 eggs (1 egg)
2 teaspoons vanilla (1/2 teaspoon)
2 teaspoons baking soda (1/2 teaspoon)
2 teaspoons ground cinnamon (1/2 teaspoon)
1 teaspoon salt (1/4 teaspoon)

3 cups all-purpose flour (3/4 cup)
6 cups quick, or old-fashioned oats (1 and 1/2 cup)
3 cups raisins (3/4 cup)*
1 of 12-oz. bag of semi-sweet chocolate chips**
2 cups chopped nuts, optional  (1/2 cup)

*I sometimes add a cup or two of dried cherries OR Craisins instead of the raisins.  Because the dried cherries are quite large, it works best to cut each into 2-3 pieces.

**  If I were making these cookies JUST FOR MYSELF to pig out on (I’m dreaming!), I would also add a 10-oz. bag of Andes Creme De Menthe baking chips; and I would add the full amount of the ‘optional’ chopped nuts. 

Form into balls, by hand or with scooper thing.  Sometimes, I use the smallest scooper I have– the golf ball in the picture is a bit too big to fit INTO this scoop…

Other times, when the cookies are for ‘big people’, I use the larger scoop that, as you can see in the next picture, is a bit bigger than the golf ball.  I adjust baking times according to the size of the cookie ball….

Bake on parchment lined pans at 350-degrees for anywhere from 12-14 minutes or until set up and lightly browned.  (At 12 minutes, check your first batch to see how your panggangan does with these.)

Cool on the pans for about 5-10 minutes and then transfer to a cool surface, or a wire rack.  Freeze extras just as soon as they’re cool.


IF you wish to drizzle them with the same kind of icing I used, this is the recipe for that:
This is also my favorite ‘drizzle’ for cinnamon rolls, coconut chew bars, or pumpkin bars, etc.

Heat ½ stick butter in pan only until golden brown in color (stirring all the while).  Quickly add about two Tbsp. milk to stop the browning, and then some SIFTED powdered sugar until you have the amount and consistency of frosting you need to drizzle OR spread.  It may be necessary to add tiny amounts of more milk to get the right texture.   I drizzle this icing over whatever is ‘drizzable’.  (You have to get on with this ‘drizzling’ quickly before it thickens too much to be ‘drizzable’.)

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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