Email to Danny Beason      

Recipe Categories: dbeason's HOME PAGE0--Book2-----2 0-RiceFamilyCo-Workers APPETIZERS APRILS--KITCHEN BEVERAGES BREAD BreadMachine BREAKFAST CAKE CANDY CASSEROLES CHILI COOKIES CROCKPOT DeepFryer DESSERTS DIPS FAYES--KITCHEN FISHandSEAFOOD MARKS--FAVORITES MEATS MICROWAVE Pies PIZZA POULTRY SALADandDRESSING SANDWICHES SecretRecipes SideDish SNACKS SOUPSandSTEWS

OATMEAL-RASIN COOKIES




Source of Recipe


Recipezaar


Recipe Introduction


You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy, and loaded with raisins...and they're better than any you've tried before! From Cuisine Magazine.



List of Ingredients






Whisk Togetherand Set Aside
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt


Cream Wet Ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, packed
2 eggs
2 teaspoons vanilla


Then Stir in
3 cups oats (not instant)
1 1/2 cups raisin


Recipe



1. Form Cookies and Bake.
2. Preheat oven to 350°.
3. Whisk dry ingredients; set aside.
4. Combine wet ingredients with a hand mixer on low.
5. To cream, increase speed to high and beat until fluffy and the color lightens.
6. Stir the flour mixture into the creamed mixture until no flour is visible.
7. (Overmixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
8. Fill cookie scoop with dough.
9. (Use a#40 cookie scoop; it measures 2 T dough.) Press against side of bowl, pulling up to level dough.
10. Drop 2" apart onto baking sheet sprayed with nonstick spray.
11. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
12. Remove from oven; let cookies sit on baking sheet for 2 minutes before removing to a wire rack to cool.