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
No comments:
Post a Comment