After being here in Colombia for about six weeks, I was itching to bake. However, I had a few obstacles in front of me: (i) in the apartment where I am living, there are no measuring cups or spoons so I was “guestimating”; (ii) the ingredients that I bought were basically the same, but there were some differences – the sugar is a natural, grainy brown sugar, I couldn’t find any old-fashioned oats, and the chocolate chips were definitely different; (iii) I had a little electric plug-in oven to use; and (iv) I had never cooked at high altitude before.
I had been putting off baking for a while, because I was sure it was going to be a flop; however, after going through baking-withdrawal, I decided to brave my challenges.
The first batch of cookies I put into the oven definitely did turn out – they crumbled and fell apart and were very mushy. However, after a scientific explanation from my friend, I discovered that turning up the temperature 25 degrees to offset the altitude really helps! The rest of the cookies turned out fabulously, and I was very content!
I shared cookies with my doorman, my next door neighbors, and various friends! I can’t wait to bake again!
Oatmeal Rasin Chocolate-Chip Cookies
1 cup butter
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
1 ½ cup flour
1 teaspoon baking soda
¼ teaspoon salt
2 cups old-fashioned rolled oats
12 ounces semisweet chocolate chips
1 cup rasins
Preheat oven to 350° F (375° F). Line 2 baking sheets with parchment paper.
In a large bowl, using an electric mixer, beat the butter, sugar, and brown sugar together until creamy. Add the eggs and vanilla and beat until smooth.
In another bowl, stir together the flour, baking soda, and salt. Reduce the speed to low, add the flour mixture, and beat until smooth. Stir in the oatmeal, chocolate chips, and raisins.
Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them 1 ½ inches apart. Bake until the cookies are golden brown, 10 – 12 minutes. Transfer the cookies to wire racks and let cool completely.