{"id":187,"date":"2015-02-16T18:03:43","date_gmt":"2015-02-16T18:03:43","guid":{"rendered":"http:\/\/recipes.seatoad.net\/?p=187"},"modified":"2015-02-16T18:03:43","modified_gmt":"2015-02-16T18:03:43","slug":"oatmeal-raisin-cookies","status":"publish","type":"post","link":"https:\/\/recipes.seatoad.net\/?p=187","title":{"rendered":"Oatmeal Raisin Cookies"},"content":{"rendered":"<p>The original recipe for these as I got it online stated it makes four dozen cookies. The problem was that at that size the cookies had a tendency to dry out when baking. So I increased the size of the cookies and included forming them into a ball. That resulted in the larger, thicker, moister cookie. I also double the amount of raisins to make them extra chewy.<\/p>\n<ul>\n<li>Prep Time: 20 minutes<\/li>\n<li>Baking Time: 8-10 minutes<\/li>\n<li>Servings: 30 cookies<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<p>3\/4 cup butter, softened<br \/>\n3\/4 cup white sugar<br \/>\n3\/4 cup packed light brown sugar<br \/>\n2 eggs<br \/>\n1 teaspoon vanilla extract<br \/>\n1 1\/4 cups all-purpose flour<br \/>\n1 teaspoon baking soda<br \/>\n3\/4 teaspoon ground cinnamon<br \/>\n1\/2 teaspoon salt<br \/>\n2 3\/4 cups rolled oats<br \/>\n2 cup raisins<\/p>\n<h2>Directions<\/h2>\n<ol>\n<li>Preheat oven to 375 degrees F (190 degrees C).<\/li>\n<li>In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.<\/li>\n<li>Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture.<\/li>\n<li>Stir in oats and raisins.<\/li>\n<li>Dampen your hands with water. Then make cookies by rolling them into a ball in your hands. Diameter should be about 2 inches or 25% larger than a golf ball. Placed onto ungreased cookie sheets.<\/li>\n<li>Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.<\/li>\n<\/ol>\n<h2>Preparation\/Cooking Notes<\/h2>\n<p>Keep a close eye on these when baking so that the bottoms don&#8217;t over brown. Transfer to cooling rack after removing from the oven.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The original recipe for these as I got it online stated it makes four dozen cookies. The problem was that at that size the cookies had a tendency to dry out when baking. So I increased the size of the cookies and included forming them into a ball. That resulted in the larger, thicker, moister [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,10],"tags":[],"class_list":["post-187","post","type-post","status-publish","format-standard","hentry","category-cookies","category-dessert"],"_links":{"self":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts\/187","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=187"}],"version-history":[{"count":0,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=\/wp\/v2\/posts\/187\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.seatoad.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}