i'd rather be baking

In my quest to understand and adapt to high-altitude baking, I’ve done a lot of research and the general consensus seems to be that this book is genius, and the all-knowing authority on the subject. I’m now a proud owner of The Book, and I couldn’t agree more.

That being said, it took me a couple of weeks to get up enough nerve to actually try one of the recipes. I know; being intimidated by a cookbook is lame, but I can’t help it. I’m afraid of what I still-don’t-entirely-understand. But apparently I’m getting the hang of things, which is always reassuring.

These cookies are a snap to make and completely and utterly delicious. They’re also entirely customizable — you’re only limited by what you have in the house. Feel free to throw in chocolate chips, whatever variety of chopped nuts you fancy, or even other kinds of dried fruit. I’m thinking dried cranberries and a bit of dark chocolate next time. Because there will be a next time.

Oatmeal-Raisin Cookies
Pie in the Sky: Successful Baking at High Altitudes

Makes 55-60 cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsalted butter or margarine, at room temperature
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins

Position oven racks so that the oven is divided in thirds and preheat to 350°F. Line cookie sheets with parchment paper or silicone mats.

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 of time if needed, 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 for 12-16 minutes, or until the cookies are golden brown; the longer you bake them, the crisper they will be.

Cool the cookies on a wire rack. When completely cool, store in an airtight container.

High-Altitude Notes: (For 5,000 feet) Add an additional 1 1/2 tablespoons flour, decrease baking soda to a generous 1/4 teaspoon, and increase vanilla to 1 1/2 teaspoons.

Where did all the pretty pictures go? Our old camera was dying a slow (and rather untimely) death, and the new one literally just arrived on our doorstep. As soon as I get the hang of things, the plethora of photos will be back!