Oatmeal Raisin Cookies

Page 32

Cuisine: North American | Course Type: Cookies/Bars

(1 review)

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Recipe Review

The first time I made these I followed the recipe exactly, using a gram scale to make sure it was precise, as recommended in the book's foreword. They were almost inedible - the taste of baking soda was overwhelming; I found them too salty and too strongly tasting of cinnamon also. I baked them about half the recommended size and still found them enormous. I dumped them in the compost and tried again.

This time I reduced the baking soda to 3/4 of a teaspoon, which was more in line with other cookie recipes in the book (the TLCs the next page over have only 1/2 a teaspoon, leading me to think perhaps the 1 1/2 tsp recommended in this recipe is an error).

I also reduced the cinnamon to 3/4 of a tablespoon and reduced the kosher salt to a scant teaspoon. I also dropped the brown sugar to about 100 grams, as the weight to cup ratio in the instructions seemed off to me also. Then I baked them at my regular cookie size (a bit smaller than a golf ball - about 30 grams each) for 14 minutes. They were very good with these changes, and rivalled my best other oatmeal cookie recipes (Smitten Kitchen). I'd give them 5 stars with the adjustments.

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