If you like the chewy breakfast cookies at Wendy's, you will probably love these even more. My mom, Rose Wride, created this original recipe to copycat the cookies mentioned above, but in the process, she improved it. To learn more about my amazing home-economist, recipe-book author mother, click here.
Oatmeal Craisin Raisin Breakfast Cookies
1 cup butter, softened
1-1/4 cups brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1 tablespoon molasses
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1/2 cup Craisins (dried cranberries)
1/2 cup raisins
3/4 cup walnuts, coarsely chopped (optional)
Preheat oven to 350-degrees.
In a medium bowl, mix butter, brown sugar, eggs, vanilla and molasses until light and fluffy.
Stir in all-purpose flour, soda, salt and cinnamon until just moistened.
Add the rolled oats and mix well.
Stir in Craisins, raisins and walnut pieces. Dough will be stiff and slightly sticky.
Drop by spoonfuls about 2-inches apart on a baking sheet, and bake 12-14 minutes in a 350-degree oven until golden on the edges. The centers will look slightly shiny and undercooked. Remove the baking sheet from the oven and let cookies finish cooking on the pan for about five minutes. Transfer to a wire rack to cool.
Makes about 2-1/2 dozen cookies.
Cook's Note: Molasses keeps these cookies soft and chewy. Store covered at room temperature for up to one week. These cookies freeze well and maintain their soft, chewy texture--just pop them into a ziploc, and then set the ziploc on the counter to thaw 30 minutes before you want to eat them. If the cookies look like they will spread too much, stir in a rounded tablespoon of flour before baking.
No comments:
Post a Comment