Oatmeal Cookies
This is half the recipe in the book.This recipe calls for plain ole regular oatmeal. Don't use quick, instant, or any of the fancy Irish stuff, which I do like, but not for cookies.
Ingredients
| 1.25 cups | Butter, softened (2.5 sticks) |
| .75 cup | Dark Brown Sugar |
| .5 cup | Sugar |
| 1 large | Eggs |
| 1 tsp | Vanilla Extract |
| 1.5 cups | All-purpose flour |
| 1 tsp | Baking Powder |
| 1 tsp | Ground Cinnamon |
| 3 cups | Rolled Oats |
| 1 cup | Raisins |
Instructions
- Yield:
- 3 dozen cookies
- Prep time:
- 45 minutes
- Cook time:
- 15 minutes
- Ready in:
- 60 minutes
- Recipe Type:
- Cookie
- Dessert
- Place oven racks in positions B and C and preheat the oven to 375°F
- Assemble the dough via the Creaming Method, stirring the oats and the raisins into the mix last.
- Using a disher, scoop and drop the dough onto ungreased or parchment-lined cookie sheets, with each mound of dough at least 2 inches apart.
- Bake for 15 to 17 minutes, rotating the pans after 8 minutes, until the cookies have begun to brown at the edges.
- Remove from oven and hold the cookies on the baking sheets for 2 minutes before moving them to a rack t cool completely.
Tips for Success
- Cooking Tips
- The cookies will keep in an airtight container for 2 weeks.
- Ingredient Tips
Reviews
Source Information
Classic Sourdoughs, A Home Baker's Handbook, ,
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