High Altitude Oatmeal Raisin Cookies Recipes

Steps:

• Pan preparation:
• Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.
• Cookies:
• Divide oven into thirds and preheat to 350°F.
• In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla and scrape down the bowl again.
• Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff. (You can make the dough ahead, cover, and refrigerate for several hours.)
• Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.
• Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. When the cookies are completely cool, store them in an airtight container.
• Cooks' Note
• If you are baking the cookies at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Decrease granulated sugar to ¾ cup. Bake on the center rack of your oven at 350°F for 12-13 minutes.
• If baking at 5,000 feet:
• Increase flour to 1½ cups plus 1½ tablespoons. Decrease baking soda to a generous ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 13-15 minutes.
• If baking at 7,000 feet:
• Increase flour to 1½ cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 10-12 minutes.
• If baking at 10,000 feet:
• Increase flour to 1½ cups plus 2 tablespoons. Decrease baking soda to ¼ teaspoon. Decrease salt to a ¾ teaspoon. Decrease granulated sugar to ¾ cup plus 2 tablespoons. Increase vanilla extract to 2 teaspoons. Bake on the center rack of your oven at 350°F for 12-15 minutes.

Steps:

• Heat oven to 350 degrees F.
• In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon and salt; mix well.
• Add oats and raisins; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown.
• Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Steps:

• Heat Oven to 375°.
• Mix butter, eggs and sugars until light.
• Add vanilla.
• Sift together flour, cinnamon, baking powder, soda, and salt. Add to butter mix.
• Mix in milk til combines.
• Add oatmeal, then chocolate chips (any type you prefer).
• Substitute or add nuts or raisins for chips using the same amounts.
• Drop or roll out dough onto ungreased cookie sheet.
• Cook for 9-11 minutes depending on size.