Makes 3 dozen
You will need:
1 cup of raisins
2 large eggs
3 tablespoons of milk
2 cups of all purpose flour
½ teaspoon of salt
½ teaspoon of ground cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
2 sticks of unsalted butter at room temperature
1 cup of granulated sugar
1 cup of packed brown light sugar
1 tablespoon of pure vanilla extract
3 cups of old fashioned oats
1. In a medium bowl, whisk together the cinnamon, salt, flour, baking
powder and baking soda and set aside. In the bowl of an electric mixer with
paddle attachments combine both sugars and the butter until light and
fluffy. Add the milk, vanilla, and eggs and mix well. Add the flour mixture
and beat until combined. Remove bowl from the mixer and add on the oats
and raisins. Place mixture in the bowl in the refrigerator covered and
overnight.
2.Preheat the oven to 350. Line 3 baking sheets with parchment paper
and set aside. With a tablespoon scoop out dough and shape into ball and
place on the prepared sheets. Repeat the process until dough is finished.
Be sure to space the balls about inches apart. Press down on the balls to
flatten.
3.Bake for 15 to 20 minutes or until golden but still soft in the center.
Remove from the oven and let cool on a wire rack for a few minutes until
completely cooled off.
4. Place a slice of bread in the container to keep cookies from hardening.
Cookies may be stored in a airtight container at room temperature for 1
week.
You will need:
1 cup of raisins
2 large eggs
3 tablespoons of milk
2 cups of all purpose flour
½ teaspoon of salt
½ teaspoon of ground cinnamon
1 teaspoon of baking powder
1 teaspoon of baking soda
2 sticks of unsalted butter at room temperature
1 cup of granulated sugar
1 cup of packed brown light sugar
1 tablespoon of pure vanilla extract
3 cups of old fashioned oats
1. In a medium bowl, whisk together the cinnamon, salt, flour, baking
powder and baking soda and set aside. In the bowl of an electric mixer with
paddle attachments combine both sugars and the butter until light and
fluffy. Add the milk, vanilla, and eggs and mix well. Add the flour mixture
and beat until combined. Remove bowl from the mixer and add on the oats
and raisins. Place mixture in the bowl in the refrigerator covered and
overnight.
2.Preheat the oven to 350. Line 3 baking sheets with parchment paper
and set aside. With a tablespoon scoop out dough and shape into ball and
place on the prepared sheets. Repeat the process until dough is finished.
Be sure to space the balls about inches apart. Press down on the balls to
flatten.
3.Bake for 15 to 20 minutes or until golden but still soft in the center.
Remove from the oven and let cool on a wire rack for a few minutes until
completely cooled off.
4. Place a slice of bread in the container to keep cookies from hardening.
Cookies may be stored in a airtight container at room temperature for 1
week.
The place for dessert recipes & more!
 | |  | |  | |  |
Café Dessert
© Copyright 2008, Cafedessert.com, All Rights Reserved
| OATMEAL RAISIN COOKIES |
| | | | | | |
DESSERT RECIPES
Cake & Icing Recipes
Cookie Recipes
Pies & Pie Crust Recipes
Ice Cream & Frozen Desserts
Chocolate & Candy Recipes
Drinks & Cocktail Recipes
Pudding Recipes
Fruit Dessert Recipes
Latin Recipes
Cake & Icing Recipes
Cookie Recipes
Pies & Pie Crust Recipes
Ice Cream & Frozen Desserts
Chocolate & Candy Recipes
Drinks & Cocktail Recipes
Pudding Recipes
Fruit Dessert Recipes
Latin Recipes