< Previous10ROSE'S BAKING BASICSOatmeal Cookies If you like your cookies crispy, crunchy, and chewy, these are the cookies for you. They maintain their texture on storage but become slightly softer in the middle.DOUGH Makes 755 gramsunsalted butter113 grams8 tablespoons (1 stick)1 large egg50 grams3 tablespoons plus ½ teaspoon (47.5 ml)walnut halves 50 grams½ cupbleached all-purpose flour151 grams1¼ cups (lightly spooned into the cup and leveled off)baking powder2.2 grams½ teaspoonbaking soda2.7 grams½ teaspoonsalt3 grams½ teaspoonraisins108 grams¾ cupold-fashioned rolled oats90 grams1¼ cupsdark chocolate chips, 55% to 63% cacao (see Make This Recipe Your Own)85 grams½ cup (3 ounces)pure vanilla extract.1 teaspoon (5 ml)light Muscovado or dark brown sugar108 grams½ cup, firmly packedMISE EN PLACE ··About 1 hour ahead, set the butter and egg on the counter at room tempera-ture (65° to 75°F/19° to 23°C).··TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a baking sheet and bake for about 7 minutes. Stir once or twice to ensure even toasting and prevent overbrowning. Turn the walnuts onto a dish towel and roll and rub them around to loosen the skins. Discard any loose skin and let the nuts cool com-pletely. Chop into coarse pieces.··In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a medium bowl, toss together the walnuts, raisins, oats, and chocolate chips. ··Into a 1 cup glass measure with a spout, weigh or measure the egg, add the vanilla, and cover with plastic wrap.MAKES EIGHTEEN 3-INCH COOKIESOVEN TEMPERATURE: 325°F/160°C for the walnuts; 375°F/190°C for the cookiesBAKING TIME: 7 minutes for the walnuts; 8 to 12 minutes for the cookies for each batchBAKING EQUIPMENT: Two 15 by 12 inch cookie sheets, no preparation needed, or lined with parchmentWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >