![]() ![]() Stir in the raisins by hand with a rubber spatula. Pour in the flour/oat mixture and mix until just combined. Add the eggs, vanilla and molasses and mix until smooth. Remove them from the oven and cool on the pan on a rack for 10 minutes before transferring the cookies directly to the rack to cool completely before serving. In a separate large bowl, cream butter and both sugars until light and fluffy, about 2 minutes. Then add oats and raisins and stir once more. Carefully pour flour, salt and baking soda into a sifter and sift over wet ingredients. Preheat the oven to 350☏.Īfter chilling, uncover the cookies and bake them for 18 to 20 minutes, until they're just golden at the edges and have set in the center. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. Cover the pans and chill for 1 hour in the refrigerator, or 20 minutes in the freezer. Scoop ping pong-sized balls of dough onto the prepared baking sheets. Add the dried fruit and mix until well blended. Scrape the bowl and mix once more for 30 seconds. Scrape the bowl once again.Īdd the dry mixture and mix at low speed until just combined. Pour the flour, oatmeal, and cinnamon into the bowl of the stand mixer and mix until all the ingredients are combined. Add the eggs to the stand mixer and mix again. Mix until light and fluffy, about one minute. Scrape down the sides and bottom of the bowl.Īdd the egg and vanilla and beat at medium speed until smooth. In the bowl of a stand mixer, add the butter and brown sugar. In a large mixing bowl, beat the butter, sugars, and syrup together on medium-high speed until light and fluffy. In a medium bowl, whisk together the flour, oats, baking soda, salt, and spices. ![]() Line two baking sheets with parchment or silicone baking mats. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |