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Power Boost Cookies

the urban baker: Power Boost Cookies

the urban baker

The Urban Baker is deliciously photographed blog about nourishing your family's soul through life in the kitchen. The recipes for fabulous savories and sweets are easily replicated and will inspire you.

Thursday, August 13, 2009

Power Boost Cookies


Mitch rides his bike with 2 buddies 3 times per week. They are not fanatic and crazy about it, but they love the exercise, they love the bonding and I think, they love feeling accomplished.

In the past year, they have completed a few races. The races they have completed in the past were no more than 65 miles. This past weekend, they did a 100 mile race in Santa Barbara.

Mitch had requested some of his favorites, Oatmeal Cookies. He thought they would be a good energy boost during the ride. Therefore, I individually wrapped them for easy access. I use a recipe from Gourmet.com (this is also good with some added coconut )as my base, however I am always changing and adding to it. I love this cookie with the dried cherries, but Mitch only wanted raisins. I added a some slivered almonds, just to give them a little extra texture.


I believe, the cookies never made it to the ride. I was told they were eaten in the car ride on their way up to Santa Barbara. Should have made a triple batch!

Oatmeal Raisin Chunk Cookies

Ingredients
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup (packed) dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup old-fashioned oats
  • 1 1/2 cup dried raisins
  • 3/4 cup slivered almonds, toasted
Directions
Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and vanilla. Beat in flour mixture. Mix in oats, raisins and almonds. I like to chill all my cookies dough for at least a day. But you don't have to.

Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

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