Ingredients
-
1
-
1
-
1
-
2
-
1 1/2
-
1/2
-
1/2
-
1/4
-
3
-
1 1/2
-
-
-
-
-
Directions
Big Chewy Oatmeal-Raisin Cookies, , If use 1/2 coconut oil and 1/2 butter when should I add coconut oil – after I’ve whipped butter, with butter while whipping or at some time later?, These came out SO delicious! The only changes I made was used half shortening and half butter I also added chopped dates and dried cranberries I’m sending these to my Grandpa for Valentine’s Day as long as I can stop eating them first:) He’s going to LOVE them!
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Steps
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1
Done
|
Adjust Oven Racks to Low and Middle Positions. |
|
2
Done
|
Heat Oven to 350f (175 C). |
|
3
Done
|
Beat Butter Until Creamy. |
|
4
Done
|
Add Sugars and Beat Until Fluffy, About 3 Minutes. |
|
5
Done
|
Beat in Eggs One at a Time. |
|
6
Done
|
Mix Flour, Salt, Baking Powder, and Nutmeg Together. |
|
7
Done
|
Stir Flour Mixture Into Butter-Sugar Mixture. |
|
8
Done
|
Stir in Oats and Optional Raisins. |
|
9
Done
|
Form Dough Into 16 2-Inch Balls, Placing Each Onto One of Two Parchment Paper-Covered, Large Cookie Sheets. |
|
10
Done
|
Bake Until Cookie Edges Turn Golden Brown, 22 to 25 Minutes. |
|
11
Done
|
Slide Cookies on Parchment Onto Cooling Rack. |
|
12
Done
|
Let Cool at Least 30 Minutes Before Serving. |
|
13
Done
|
Comments: Do not Over Bake. |
|
14
Done
|
the Edges Should Be Brown but the Rest of the Cookie Should Still Be Very Light in Color. |
|
15
Done
|
Parchment Makes For Easy Cookie Removal and Cleanup, but It's not a Necessity. |
