![]() (Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off excess. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. ![]() Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Fold in the raisins until evenly distributed. Then add the raisins and give it a big stir, so that the raisins are in all the batter. Then add the oats, stir again until you see no flour. Now add the flour to the mix and stir thoroughly. Next add the sugar, baking soda, eggs and ground cinnamon until fully mixed. Add the oats and beat on low speed until combined. Mix the salt, butter, vanilla, and brown sugar in a big bowl. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. ![]() Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper. ![]()
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