Page 32 - Classic Cookies with Modern Twists

2. In the bowl of a st and mixer tted with the paddle

att achment, or using a handheld electric mixer, beat the butter
and sugars on medium speed until smooth, about 2 minutes.
Scrape the bowl with a r ubber spatula. In a small bowl, combine

the egg, water, molasses, and vanilla. Add the egg mixture to the
butter mixture, and mix until thoroughly incorporated, about 30
seconds. Scrape the bowl again, and add the dr y ingredients on
low speed until blended, about 1 minute. Add the oats and
raisins, and mix on low speed to combine, about 30 seconds.

3. Using your hands or a 1-ounce scoop, form 1-inch balls of
dough and place them on the baking sheets, 2 inches apart.
Moisten one hand and atten the cookies slightly; they should

still sit rather high. Bake for 13 to 15 minutes, rot ating the
sheets half way through, or until the cookie edges are rm and
the centers are still soft. Move the baking sheets from the oven
(leaving the cookies on the sheets) to a wire rack to cool
completely.

WITH A TWIST

Oatmeal Choc ol ate Chip Cook ies: Reduce the amount of
cinnamon to ½ teaspoon and molasses to 1 teaspoon.
Substitute 1½ cups bittersweet chocol ate chips for the
raisins.

Gol den Raisin–Coc on ut Oatmeal Cook ies: Substitute 1 cup
gol den raisins for the raisins and add ½ cup
unsweetened coc on ut akes.

Dried Cherry–Walnut Oatmeal Cook ies: Reduce the
amounts of the cinnamon and molasses to 1 teaspoon each.