On The Grill
by Andrea Alden
Bake for 15 min using indirect heat
- 2 cups all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3/4 cup of butter, room temperature
- 1 cup of brown sugar, packed
- 2 tsp. vanilla extract
- 2 eggs
- 1 1/2 cups of quick cooking oats
- 1 cup of Sultana raisins
Preheat your grill to 325°F using one or two outside burners, leaving the ones in the middle off.
Using a stand mixer, or hand mixer, cream together the butter and sugars until the mixture is a light colour and a little bit fluffy, about 2 minutes. Add the eggs and vanilla, continuing to beat for an additional 2 to 3 minutes.
Sift together the flour, baking soda, cinnamon, and salt. Mix the sifted ingredients into the wet ingredients.
Use a wooden spoon to fold in the oatmeal and raisins.
Use a silpat, or parchment paper in the bottom of a cookie sheet. Measure out 2 tbsp. clumps of cookie dough and roll them into balls. Flatten the balls. You should be able to get 12 cookies per cookie sheet.
Bake the cookies for 12 to 16 minutes, one batch at a time (12 cookies), using indirect heat. I found that 15 minutes was the sweet spot where the edges were crispy and the insides were soft, but if you like them more or less soft, adjust your timing accordingly.
Remove the cookies from the grill and transfer them to a cooling rack. Repeat until all of the dough is gone.
Serve these cookies with a cool and tall glass of milk, for the perfect cookie experience.
So soft and chewy
Love the cinnamon and raisins
So many cookies
These Oatmeal Cookies on the grill are wonderful. Just what the doctor ordered. I often find myself wanting freshly baked cookies, and this easy recipe fits the bill. Feel free to make them in a traditional oven, or you could even measure out the dough into balls and freeze them so that you can grab one or two and bake them when you have a craving. What is your favorite kind of cookie?