Ingredients
-
-
2
-
1
-
1
-
1
-
-
1
-
1
-
1
-
2
-
2
-
-
3
-
1 1/2
-
Directions
Oatmeal Raisin Cookies, You’ve made oatmeal-raisin cookies before, so why try these? Because they’re moist, chewy and loi aded with raisins – and they’re better than any you’ve tried before! From Cuisine Magazine i don’t remrmber been to long, They were delicious! My entire family loved them I would recommend a little bit more vanilla and a teaspoon of cinnamon I baked them for 14 minutes and they were great!, My cookies were okay, But when i put it in the oven for the time it told me to put it in there it made my cookies hard, Evan though i followed the recipe wasn’t the best recipe but it wasn’t the worst either
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Steps
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1
Done
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Preheat Oven to 350. |
|
2
Done
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Whisk Dry Ingredients; Set Aside. |
|
3
Done
|
Combine Wet Ingredients With a Hand Mixer on Low. |
|
4
Done
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to Cream, Increase Speed to High and Beat Until Fluffy and the Color Lightens. |
|
5
Done
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Stir the Flour Mixture Into the Creamed Mixture Until No Flour Is Visible. |
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6
Done
|
(over Mixing Develops the Gluten, Making a Tough Cookie.) Now Add the Oats and Raisins; Stir to Incorporate. |
|
7
Done
|
Fill a #40 Cookie Scoop and Press Against Side of Bowl, Pulling Up to Level Dough (to Measure 2 Tablespoons of Dough). |
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8
Done
|
Drop 2-Inches Apart Onto Baking Sheet Sprayed With Nonstick Spray. |
|
9
Done
|
Bake 11-13 Minutes (on Center Rack), Until Golden, but Still Moist Beneath Cracks on Top. |
|
10
Done
|
Remove from Oven; Let Cookies Sit on Baking Sheet For 2 Minutes Before Transferring to a Wire Rack to Cool. |
