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,Made these several times now. DH says they may be his new favorite (and that’s really saying something)! He loves walnuts in cookies even more so one time I divided the dough and put raisins in one half and walnuts in the other. Double fantastic! Thanks so much! 6/11/2021 Update: The dough freezes wonderfully. Scooped with cookie scoop onto a baking sheet and put in the freezer till frozen, then packaged them in ziploc bag. When ready, plopped them back on baking sheet and, mmm, fresh hot cookies (they just take a minute or two longer to finish baking). We love ’em with craisins!,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!
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Steps
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1
Done
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Preheat Oven to 350. |
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2
Done
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Whisk Dry Ingredients; Set Aside. |
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3
Done
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Combine Wet Ingredients With a Hand Mixer on Low. |
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4
Done
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to Cream, Increase Speed to High and Beat Until Fluffy and the Color Lightens. |
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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
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(over Mixing Develops the Gluten, Making a Tough Cookie.) Now Add the Oats and Raisins; Stir to Incorporate. |
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7
Done
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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
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Drop 2-Inches Apart Onto Baking Sheet Sprayed With Nonstick Spray. |
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9
Done
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Bake 11-13 Minutes (on Center Rack), Until Golden, but Still Moist Beneath Cracks on Top. |
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10
Done
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Remove from Oven; Let Cookies Sit on Baking Sheet For 2 Minutes Before Transferring to a Wire Rack to Cool. |
