This is a great cookie for any time of the year, but I particularly like the flavor and warmth of the oats for the fall. I found this recipe on food.com and butchered it the first time and had to redo it the second time and came out with amazing cookies. I will say the cookies came out a little thicker than I anticipated, but definitely had a great homemade taste. With this recipe, one cookie was more than enough for me.
I didn’t have the required cookie scooper on hand, so I followed the 2-tablespoon measurement, and all turned out well.
By the way, don’t make the same baker’s basic mistake I did by reaching in the cabinet and substituting kosher salt for sea salt. Please remember all salts are not created equal, lol.
Below is the exact recipe from food.com .
Enjoy fellow Work Sugar bosses!
Ingredients
Whisk together and set aside
- 2cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Cream wet ingredients
- 1 cup unsalted butter, softened
- 1cup sugar
- 1 cup dark brown sugar, firmly packed
- 2large eggs
- 2teaspoons vanilla
Then stir in
- 3 cups oats (not instant)
- 1 1⁄2 cups raisins
Directions
- Preheat oven to 350°.
- Whisk dry ingredients; set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- 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.
- Fill a cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
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