| Oatmeal-Raisin Cookies
American
|
|
|
|
| Classic Oatmeal-Raisin cookies made yummier with extra raisins than most recipes call for. Soaking the raisins first provides better texture in the finished product. High altitude instruction: Add 1/4 cup all-purpose flour. |
|
|
|
| Ingredients |
|
1 1/2 cups raisins
1 cup (2 sticks) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups/270 grams rolled oats (not instant)
|
|
|
|
Steps
|
|
|
|
|
| 1 | Cover raisins with hot water and let soak for 10 minutes. Drain and set aside. |
| | 2 | Heat oven to 350°F. Line two large cookie sheets with parchment paper or reusable silicone liners. |
| | 3 | Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract. |
| | 4 | In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon. Set the mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins. |
| | 5 | Spoon dough in large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie. |
| | 6 | Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft but firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature. |
| | | |
|
|
| Yield |
|
original recipe yield: 48 cookies
|
| Notes
|
Adapted from NYT Cooking
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
