Click here for a larger picture of Chewy Oatmeal Raisin Cookies
2 Dozen
Oats American
Cookies Snacks Bake Kid Friendly Oats American Dessert Winter Savory
1 stick Butter tened
3/4 cup wn sugar firmly packed
1/4 cup Granulated ar
1 large
2/3 teaspoon illa
3/4 cup ur
1/2 teaspoon ing soda
1/2 teaspoon namon
1 1/2 cups Quick cooking oatmeal uncooked
3/4 cup sins
1/4 teaspoon t optional
Preheat oven to 350. Beat together butter and sugars until creamy. Add egg and vanilla and beat well. In a seperate bowl, combine flour, baking soda, cinnamon, and salt (optional) and mix well. Add combined flour mixture to the sugar mixture and stir until blended Stir in oatmeal and raisins and mix well. Drop by rounded tablespoons onto an ungreased cookie sheet and bake 10-12 minutes or until golden brown. Cool one minute on cookie sheet and remove to wire rack to finish cooling.
VIEW THE RECEIPT
Showing posts with label Chewy. Show all posts
Showing posts with label Chewy. Show all posts
Chewy Oatmeal-raisin Cookies
Click here for a larger picture of Chewy Oatmeal-raisin Cookies
20 Cookies
Oats
American
Kid Friendly Bake nuts oatmeal raisins easy Desserts Cookies American Oats cinnamon
1 1/2 sticks (6oz) unsalted butter; tened but still firm
3/4 cup light wn sugar; firmly packed
2/3 cup white ar
1 large
1 teaspoon illa extract
2 cups rolled s (I use Quaker Old Fashioned or Quick. Do NOT use instant.)
1 1/4 cup -purpose flour; sifted
3/4 teaspoon ing soda
3/4 teaspoon ing powder
1/4 teaspoon t
1 1/2 cups dark seedless sins (variations: currants or Raisinets)
1/2 cup nuts; chopped (optional)
Preheat oven to 375 degrees F. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts). Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2" gap between each mound. Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies...the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack. *Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks. Makes 16 to 20 large cookies.
VIEW THE RECEIPT
20 Cookies
Oats
American
Kid Friendly Bake nuts oatmeal raisins easy Desserts Cookies American Oats cinnamon
1 1/2 sticks (6oz) unsalted butter; tened but still firm
3/4 cup light wn sugar; firmly packed
2/3 cup white ar
1 large
1 teaspoon illa extract
2 cups rolled s (I use Quaker Old Fashioned or Quick. Do NOT use instant.)
1 1/4 cup -purpose flour; sifted
3/4 teaspoon ing soda
3/4 teaspoon ing powder
1/4 teaspoon t
1 1/2 cups dark seedless sins (variations: currants or Raisinets)
1/2 cup nuts; chopped (optional)
Preheat oven to 375 degrees F. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts). Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2" gap between each mound. Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies...the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack. *Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks. Makes 16 to 20 large cookies.
VIEW THE RECEIPT
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