Small Batch Baking for Chocolate Lovers

Who doesn't like chocolate? I love it! So when I received a review copy of Small Batch Baking for Chocolate Lovers by Debby Maugns, I was ready to get baking! 

Small Batch Baking for Chocolate Lovers follows the success of her first book Small Batch Baking.

I love to bake but don't do it often because usually the recipes are just too large for the two of us. I don't want to eat an entire cake on my own nor do I want it to go to waste. Cutting a baking recipe in half is not always as easy as it seems. Baking is a science. There is a formula that goes into each recipe. Too much flour in your cookies and you get cakey cookies, too little baking powder in your cake batter and your cake wont rise correctly. Debby Maugans has done all the science work for you and made each recipe with perfect measurements for delicious chocolaty results.The book features over 120 cookie, cake, pie, tart, muffin and scone recipes. There is even a Liquid Pleasures section with fun chocolate drinks.

I flipped through the book and decided on the Oatmeal Chocolate Raisin Cookies. They are crunchy on the outside and chewy on the inside with bits of chocolate covered raisins throughout the cookie. I use margarine in place of the butter because I was all out but other than that I followed the recipe exactly. I bet they are even better with real butter.

You can get your copy of Small Batch Baking for Chocolate Lovers at all good book stores.

Oatmeal Chocolate Raisin Cookies – Makes 6 cookies

• /4 cup unsalted butter, softened
• 3 tablespoons firmly packed light brown sugar
• 2  tablespoons granulated sugar
• 1 tablespoon well beaten egg or egg substitute
• 1 teaspoon milk or water
• 1/2 teaspoon pure vanilla extract
• 1/4 plus 2 tablespoons all purpose flour
• 1/4 teaspoon baking soda
• pinch of salt
• 1/2 cup old fashion rolled oats
• 1/3 cup chocolate covered raisins

Position a rack in the center of the oven and preheat the oven to 350*F. Line a baking sheet with parchment paper and set it aside.

Place the butter and sugars in a small, deep mixing bowl; beat with a handheld electric mixer on medium speed until creamy, about 1 minute. Scrape down the sides of the bowl once or twice. Add the beaten egg, milk, and vanilla; beat until blended.

Place the flour, baking soda, and salt in a small bowl; whisk to blend. Add to the butter mixture and stir until blended. Stir in the oats and chocolate covered raisins.

Drop spoonsfuls of the dough onto the prepared baking sheet to make six equal size mounds, spacing them 1 1/2 to 2 inches apart. Bake the cookies until golden brown, about 15 minutes.

Slide the parchment paper, with the cookies, onto a wire rack and let them cool completely. Use a metal spatula to lift the cookies from the paper.