*These oatmeal cookies had great flavor, but they didn't turn out quite a pretty for me as from the site I found them on. Still, I think the recipe is a keeper. Instant oats might help them appear more smooth as well as using part shortening and part butter.
From A Bountiful Kitchen
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup white sugar
1 cup dark brown sugar, firmly packed
2 large eggs, beaten
2 teaspoons vanilla
3 cups old fashioned oats
1 cup raisins (I like golden raisins best)
Directions:
Preheat oven to 350 degrees.
Cream butter and sugars together. Add eggs and vanilla, and beat until fluffy. Place flour, baking soda, baking powder and kosher salt in bowl with wet ingredients. Mix just until incorporated. Add 3 cups oats, mix with large spoon. Fold in raisins.
Drop dough onto lightly greased cookie sheet, or sheet lined with parchment paper.
Bake at 350 degrees for about 9-11 minutes or until golden brown.
Cream butter and sugars together. Add eggs and vanilla, and beat until fluffy. Place flour, baking soda, baking powder and kosher salt in bowl with wet ingredients. Mix just until incorporated. Add 3 cups oats, mix with large spoon. Fold in raisins.
Drop dough onto lightly greased cookie sheet, or sheet lined with parchment paper.
Bake at 350 degrees for about 9-11 minutes or until golden brown.
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