Oatmeal raisin cookies best recipe2/23/2024 ![]() ![]() (Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off excess. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough. Cream the butter, brown and white sugars together in a large mixing bowl. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Preheat oven to 190C (375F) and line two large cookie sheets with parchment paper (unless you are going to ferment the cookie dough in the fridge, in which case you dont need to turn the oven on just yet). Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Fold in the raisins until evenly distributed. Add the oats and beat on low speed until combined. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. ![]() Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Dough: In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Line two baking sheets with parchment paper or silicon mats and set aside. ![]() Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper. ![]()
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