Ingredients:
1 1/2 c. unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg, freshly grated
1/2 tsp salt
16 Tbsp unsalted butter, softened but still cool
1 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
3 c. old-fashioned rolled oats
1 1/2 c. raisins
Directions:
-Preheat oven to 350 degrees and prepare 2 baking sheets.
-Whisk flour, baking powder, nutmeg, and salt together in medium bowl and set aside.
-Either by hand or with an electric mixer, beat the butter on medium speed until creamy.
-Add the sugars and beat until fluffy, about 3 mins.
-Beat the eggs in one at a time.
-Stir the dry ingredients into the butter-sugar mixture with a wooden spoon.
-Stir in the oats and raisins.
-Working with generous 2 Tbsp of dough each time, roll dough into 2-inch balls.
-Place the balls onto the prepared baking sheets, spacing them at least 2 inches apart.(NOTE: Flattening the balls somewhat, into a disk shape, I found makes for more even cooking here)
-Bake until the cookie edged turn golden brown, 20 to 25 mins. (NOTE: Keep an eye on them here. You do not want to overbake. Take them out right before you think they are "done" and they will finish cooking on the cookie sheets)
-Let the cookies cool on the baking sheets for 2 mins.
-Transfer the cookies with a wide spatula to a wire rack.
-Let cool at least 30 minutes.
1 1/2 c. unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg, freshly grated
1/2 tsp salt
16 Tbsp unsalted butter, softened but still cool
1 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
3 c. old-fashioned rolled oats
1 1/2 c. raisins
Directions:
-Preheat oven to 350 degrees and prepare 2 baking sheets.
-Whisk flour, baking powder, nutmeg, and salt together in medium bowl and set aside.
-Either by hand or with an electric mixer, beat the butter on medium speed until creamy.
-Add the sugars and beat until fluffy, about 3 mins.
-Beat the eggs in one at a time.
-Stir the dry ingredients into the butter-sugar mixture with a wooden spoon.
-Stir in the oats and raisins.
-Working with generous 2 Tbsp of dough each time, roll dough into 2-inch balls.
-Place the balls onto the prepared baking sheets, spacing them at least 2 inches apart.(NOTE: Flattening the balls somewhat, into a disk shape, I found makes for more even cooking here)
-Bake until the cookie edged turn golden brown, 20 to 25 mins. (NOTE: Keep an eye on them here. You do not want to overbake. Take them out right before you think they are "done" and they will finish cooking on the cookie sheets)
-Let the cookies cool on the baking sheets for 2 mins.
-Transfer the cookies with a wide spatula to a wire rack.
-Let cool at least 30 minutes.
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