One of my favorite cooking authors is Sara Foster.
She once worked with Martha Stewart on her Living magazine. Sara branched out to her home state of North Carolina to open a restaurant Store – Foster’s Market.
She has written a number of books –
one of which is
The Foster’s Market Cookbook
I have tried several of her recipes with great success.
My husbaand’s favorite cookie is the Oatmeal Cookie.
I love to load it down with raisens and pecans for him.
Time for a cookie break!
And of course – with milk!
Classic Oatmeal Cookies
1/2 pound (2 sticks) unsalted butter
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
2 cups all-purpose flour
4 cups rolled oats
1 tsp baking soda
1 tsp ground cinnamon
1 /2 tsp ground nutmeg
1/2 tsp salt
2 cups raisins
1. preheat oven to 350 degrees
2. lightly grease baking sheets –
or use parchment or silpat mat
3. cream together butter, brown sugar
and granulated sugar
4. add eggs one at a time
beating well after each addition
5. combine dry ingredients –
flour, oats, baking soda, cinnamon,
nutmeg and salt.
6. add dry mixture to wet mixture
stirring just until blended.
7. scoop dough with 1/4 cup (2-oz.)
ice cream scoop or by heaping tablespoons
and drop onto prepared pan.
8. bake 12 to 14 minutes for soft-chewy cookies
15 to 18 for crunchy cookies.
substitute dried cherries or dried cranberries
for raisins; add 1 cup chocolate chips or
coarsely chopped walnuts or pecans.
Sometimes I add all the above – I call
them the Kitchen Sink Cookies
I am sharing this post with
Designs by Gollum’s
Wishing you a very Delightsome day,