Fresh Baked Friday: Oatmeal Dark Chocolate Craisin Cookies

Cookies are my specialty. In my many years of baking I have reworked my techniques and finally developed a method of making the perfect cookies.

The secret lies in the amount of time the cookies spend in the oven and how long they are left to “rest” on the cookie sheet after baking. For most cookies, set your oven to 375 degrees and bake a full sheet of 12 to 15 cookies for no longer than 7 minutes. Then, remove the pan from the oven and place it on the stovetop. Resist the urge to dive in and devour the melted goodness on the tray before you. The cookies will look undercooked when you remove them, but they will continue to bake on the warm pan at a slower rate. After a 5 to 7 minute resting time, place the cookies on wire racks to cool completely.

That’s all there is to it.

My cookies come out chewy and soft every time I use this method. I’ll admit it takes a lot of self-control not to eat all of them fresh from the oven, but it’s worth it in the end.

Here’s one of my favorite recipes, the classic oatmeal raisin cookie with a Kylie twist.

Oatmeal Dark Chocolate Craisin Cookies

1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
3 cups quick oats
1 1/2 cups dark chocolate chips
3/4 cup craisins

  1. Preheat oven to 375 degrees.
  2. In a medium bowl combine flour, baking soda, salt and oats.
  3. In a separate large bowl, mix butter and sugar until creamy.
  4. Add vanilla and eggs to butter mixture, one at a time, blending well after each addition.
  5. Combine flour mixture and butter and mix well.
  6. Stir in dark chocolate chips and craisins.
  7. Drop rounded dough balls onto ungreased cookie sheet and bake according to directions above.

What’s your favorite kind of cookie?

Kylie K.