Insomnia cookies oatmeal raisin recipe
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Drain the excess rum before adding to the dough. The Rum Raisin add-in goes like this: 1 cup of raisins soaked in 1/4 cup rum for at least 30 minutes.
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You will find the Oatmeal (Raisin) Cookies in Kristen’s book Hello, Cookie Dough and here is a link to her Chocolate Chip Cookies. □ And, they were so delicious I made more to eat myself. She is very clear in the book about her disdain for raisins and I am TEAM RAISIN ALL THE WAY! I soaked them in rum and tossed them in without apology, despite her begging us not to violate her dough with the dried fruit. That’s my boy! One thing Kristen and I disagree on is what’s appropriate to add into the oatmeal cookie dough. Add eggs one at a time, beating thoroughly after each one. Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined. He said the chocolate chip cookies were immediately devoured by the kids in his dorm and he hid the oatmeal cookies so he could eat them without sharing. In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft. When her book came I immediately made the chocolate chip and oatmeal cookies to pack up and send to my son at college. Her method of making the cookie dough safe to eat is brilliant. I had the great pleasure of meeting Kristen Tomlan when I did an event in Brooklyn this spring and she’s just as fun and lovely as her cookie dough empire. So, when I heard about Dō, a cookie dough shop in NYC, I thought it was so brilliant and wondered how that took so long. Truth be told it has never made me at all squeamish to eat raw dough, but that’s just me and I know a lot of people are and maybe for good reason.
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It is one of the best parts of making cookies. Since those first days baking cookies for my Zoë’s Cookies cart, I have probably eaten my body weight in cookie dough. Okay, I was 19, had zero clues what I was doing, but I loved cookies and so did everyone I fed them to. As many of you know, cookies were my first foray into the world of being a “professional” baker.