Ingredients
Whisk together and set aside- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons vanilla
- 3 cups oats (not instant)
- 1 1⁄2 cups raisins
Instructions
1 _ Preheat oven to 350°.2 _ Whisk dry ingredients; set aside.
3 _ Combine wet ingredients with a hand mixer on low.
4 _ To cream, increase speed to high and beat until fluffy and the color lightens.
5 _ Stir the flour mixture into the creamed mixture until no flour is visible.
(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
6 _ Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
7 _ Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
8 _ Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
9 _ Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
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