Makes about 24 cookies.Īdapted from Williams-Sonoma Kids Baking, by Abigail Johnson Dodge (Oxmoor House, 2003). Using a metal spatula, move the cookies onto the rack and let cool completely. Using oven mitts, remove the baking sheet from the oven and set it on a wire rack to cool for 15 minutes. When 1 baking sheet is full, put it in the oven and bake the cookies until they are puffed and golden brown around the edges, about 15 minutes. Repeat, spacing the mounds about 1 1/2 inches apart. Using another tablespoon, push the dough onto a prepared baking sheet. Using 1 tablespoon, scoop up a heaping spoonful of dough. Turn off the mixer and add the flour mixture. Add the egg and vanilla and beat on medium speed until blended. Turn off the mixer and scrape down the bowl with a rubber spatula. In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy, about 3 minutes. In a bowl, using a wooden spoon, stir together the oats, flour, raisins, baking powder, cinnamon and salt. This recipe does not rely on exact measurements of ingredients to work, in my experience it has been pretty forgiving, so you can make make changes where you want to or if you are just short of something or want to dial up a certain ingredient, for example, if you don’t like cinnamon, just omit it or if you love the cranberries, add some more.Preheat an oven to 350☏.My Husband prefers them crunchy, so when I know he will be having some, I will bake one of the sheets 12 minutes. I usually bake 10 minutes but timing will depend on individual ovens 10 minutes yields a chewy, yet not undercooked cookie.Having the dough already prepared can help if you want to plan ahead to bake them for a party/event. You can refrigerate the dough 1/2 hour to 24 hours to make it easier to handle and hold it shape better resulting in more rounded cookies, if you do this, make sure to add 1-2 minutes to the baking time since the dough will be cold.A rounded tablespoon measure works just fine though! This method can cut down on mess, allowing you to keep your fingers from having to handle the dough. Set the dough aside for 20 minutes while the oven preheats. ![]() Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. You can use a cookie dough scoop to make perfect scoops of dough. Stir the wet ingredients into the dry ingredients.Add 2 eggs and vanilla extract and mix well. Add combined dry ingredients incrementally to creamed butter mixture, mix well. In a small mixing bowl, combine flour, baking soda, cinnamon and salt. Be sure to check on the cookies when they are close to being done – burnt cookies are no fun! In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, on medium speed until creamy. If you make the cookies larger, it will add baking time. When scooping the dough, you might have extra after putting 12 scoops on 2 sheets, just bake the cookies and do another set with the remaining dough.I have found in the many times making this recipe, that it is best not to overwork the dough mix the ingredients until combined but, no more, or you will end up with flat cookies!.Try adding 1 -2 tablespoons of freshly ground flaxseed or stabilized flaxseed with the dry ingredients.Try adding 1/2-1 cup of semi-sweet chocolate chips, however, this makes it a completely different cookie.Stir in eggs and vanilla until well combined. ![]() In a large bowl, cream room temperature butter, light brown sugar, and granulated sugar together until light and fluffy (about 3-4 minutes).
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