Sunday, April 18, 2010

Thick Oatmeal Muesli Raisin/Chocolate Chip Cookies

1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (I used a heaping 1/2 tsp)
1/4 to 1/2 teaspoon salt (I used 1/2)
1 cup rolled oats (not quick oats!)
1/2 cup muesli (can use another 1/2 cup rolled oats)
3/4 cup raisins or chocolate chips
1/4 tsp instant espresso* (optional)

*The espresso was meant to enhance flavor. You don't taste it in the recipe.

Cream together the butter, brown sugar, egg and vanilla until smooth. Add and blend in the espresso if using. In a separate bowl, whisk flour, baking soda, salt and cinnamon together. Stir into the butter/sugar/egg mixture. Stir in the oats and raisins/choc. chips.

I put my dough in the fridge for an hour. If you don't chill your dough, they won't be as thick. Up to you. When you're ready to bake, preheat your oven to 350 degrees.

The cookies should be two inches apart and baked for 10 to 13 minutes (take the cookies out when brown at the edges but still a little undercooked-looking on top.) Either bake on parchment paper or a lightly greased pan. Allow cookies to sit on baking sheet for a few minutes after removing from oven, then transfer onto a rack to cool.

They taste better the next day! The rolled oats (NOT quick oats) make them chewier. I made half of the recipe with raisins and the other half with chocolate chips. I'm not sure which I like better, but I think it may be the raisin ones.

** This is a half-recipe. It made 18 cookies. You can double the recipe if you want more.

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