COOKIES - OATMEAL RAISIN COOKIES

Makes about 48 3-inch cookies

2 cups all-purpose flour, spooned in and leveled

1 ½ teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, slightly firm

1 teaspoon grated navel orange zest

2/3 cup lightly packed dark brown sugar

½ cup granulate sugar

¼ cup dark unsulfured molasses

2 large eggs

2 teaspoons pure vanilla extract

2 cups old-fashioned oats

1 cup broken, toasted pecans or walnuts

1 cup dark raisins, plumped (see Note), drained, and patted dry on paper towels

Position the shelves in the upper and lower thirds of the oven.  Heat the oven to 350F.  Moderately butter the cookie sheets.

Strain together the flour, cinnamon, baking soda, and salt.  Set aside.

In a large bowl of an electric mixer, using the paddle attachment, soften the butter with the orange zest on medium speed until smooth and creamy, about 1 minute; add the brown sugar and mix until light in color, 2 to 3 minutes.  Blend in the molasses and mix to combine.  Add the eggs one at a time, then the vanilla and mix for 1 minute longer.

Reduce the mixer speed to low and pour in the dry ingredients, half at a time, mixing only to incorporate the flour, and then blend in the oats.  Using a large rubber spatula, fold in the pecans and raisins.

Drop by rounded tablespoons 3 inches apart onto the cookie sheets.  Bake for 15 to 17 minutes, or until the bottoms of the cookies are golden brown, rotating the pans top to bottom and front to back toward the end of baking time.  Do not overbake or the cookies will be too crisp and difficult to remove from the pan.  Let cookies stand for 2 minutes, then loosen with a thin metal spatula.  Cool on wire racks.

STORAGE:  Store in an airtight container, layered between strips of wax paper, for up to 1 week.  These cookies may be frozen.

MY NOTE: To plump raisins, place the raisins in a bowl and cover with boiling water to 1 inch above the level of the fruit.  Set aside for a few minutes until the raisins are soft.  Strain and blot with paper towel.

From Great Cookies by Carole Walter.