Ingredients: |
Ingredients: 1 C. all-purpose flour, spooned and leveled. When measuring flour, do not scoop
It out of the container with the measuring cup. Instead, stir the flour around,
spoon it into your measuring cup, and level it off with the back of a knife.
½ tsp. ground cinnamon
½ tsp baking soda
¼ tsp salt
½ C. unsalted butter, softened to room temperature
½ C. packed brown sugar
¼ C. granulated sugar
1 large egg
1 tsp vanilla extract
1½ old-fashioned rolled oats
1 C. raisins
½ - 1 C. walnuts (optional)
This recipe can be doubled to make about 4 dozen cookies
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Directions: |
Directions:1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg and vanilla extract, and mix until fully combined.
3. Slowly mix in the flour mixture and continue mixing until just combined. Then mix in the oats, raisins, and walnuts (optional) until fully combined, making sure to scrape down the sides of the bowl as needed.
4. To keep the cookies from spreading, cover with plastic wrap and refrigerate the cookie dough for at least 30 minutes. By refrigerating the dough, the cookies bake up thicker, and it allows the flavors to marry together.
5. Meanwhile, preheat the oven to 350º. Line two large baking sheets with parchment paper and set aside.
6. Once the dough is chilled, remove it from the fridge. Using a 1.5-2 T. cookie scoop, scoop the dough and drop onto the prepared cookie sheets. Roll the dough into balls, and very gently, press down with your hand to flatten each ball of dough SLIGHTLY. Make sure to leave a little room between each ball of cookie dough as they will spread a bit while they bake.
7. Bake in separate batches at 350º for 10 - 12 minutes or until the edges of the cookies are lightly golden brown, and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
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This recipe for Laura’s Soft and Chewy Oatmeal Raisin Cookies is from