Oatmeal Raisin Cookies
This Sunday we’re baking Oatmeal Raisin Cookies inspired by Farm to Fork Fondo. There’s no better way to experience gorgeous landscapes, diverse local agriculture and farm to fork freshness than from the seat of your favorite bicycle. We’ll be riding along the Pennsylvania Dutch Country on August 8, 2016 so grab your tickets to join us, price increases May 16th!
- FARM: Learn about and support the distinctive farmland of Pennsylvania Dutch Country, which boasts some of the richest and most productive agricultural soils in the world.
- FORK: The weekend includes: local fresh treats at every farm stop aid station; a delicious post-ride barbecue sourced from the farms along the routes; and a beautiful dinner feast the night before the ride prepared on-site at The Country Barn by the farm’s own Farm to Fork Catering.
- FONDO: Join 500 lucky cyclists including the women of the Colavita | Bianchi Professional Cycling Team for a mass-start, fully-supported gran fondo through the iconic Pennsylvania Dutch farmland. Work up your appetite over a challenging course with Ride With GPS timed segments, magnificent views, and aid stations at working farms.
Wrenegade Sports events are rides, not races, and have distance options for all abilities.
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 Tablespoon vanilla extract (yes, Tablespoon!)
- 1 Tablespoon molasses
- 1 and 1/2 cups all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins (soak in warm water for 10 minutes and blot dry to make them plump!)
- 1/2 cup chopped toasted walnuts (optional)
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
- Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Recipe from Sally Baking Addiction