Those grown-up–portioned treats bake up cushy from edge to edge and can keep that means for a number of days due to moisture-attracting brown sugar and cushy raisins within the cookie dough. Be happy so as to add a handful of chopped nuts in the event you like.
Chewy Oatmeal-Raisin Cookies
Makes 18 huge cookies
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (165 grams) firmly packed mild brown sugar
- ⅓ cup (67 grams) granulated sugar
- 2 huge eggs (100 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (180 grams) out of date oats
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (2 grams) flooring cinnamon
- ¾ teaspoon (3.75 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking powder
- 1 cup (128 grams) raisins
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Line rimmed baking sheets with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium pace till mild and fluffy, 2 to three mins, preventing to scrape aspects of bowl. Upload eggs, one after the other, beating neatly after each and every addition and preventing to scrape aspects of bowl. Beat in vanilla.
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In a medium bowl, whisk in combination oats, flour, cinnamon, baking soda, salt, and baking powder. With mixer on low pace, steadily upload oats aggregate to butter aggregate, beating simply till mixed. Stir in raisins. The usage of a 3-tablespoon spring-loaded scoop, scoop dough (about 52 grams each and every), and position about 2 inches aside on ready pans. Refrigerate till company, about half-hour.
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Preheat oven to 325°F (170°C).
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Bake till edges are simply set, about 18 mins. (Facilities will nonetheless appear slightly cushy.) Let cool on pans for five mins. Take away from pans, and let cool utterly on twine racks. Retailer in an hermetic container for as much as 3 days.
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